Quantcast

Baking

TreeSaw

Mama Monkey
Oct 30, 2003
16,674
439
Dancin' over rocks n' roots!
Any bakers out there? I personally love to bake...especially in the fall with such tastey treats as apples and pumpkins. What are some of your favorite recipes?

I :love: dutch apple pie, pumpkin bread, cranberry bread and pumpkin pie of course.
 

Tenchiro

Attention K Mart Shoppers
Jul 19, 2002
5,407
0
New England
While I am a piss poor baker, I do like to make cornbread from scratch and it comes out yummy.

Do pancakes count?
 

Tenchiro

Attention K Mart Shoppers
Jul 19, 2002
5,407
0
New England
I have this recipe for French Pancakes, that I make with cake flour. Tehy pour like a crepe and when done have an almost velvet texture.

I got it out of a 1940's edition of the Joy of Cooking.
 

TreeSaw

Mama Monkey
Oct 30, 2003
16,674
439
Dancin' over rocks n' roots!
BikeGeek said:
My favorite is chocolate chip cookies. :drool:

Pumpkin brread sounds good...got a recipe?
Sure thing....

Preheat oven to 350

Ingredients:
1. 3 cups flour
2. 2 cups sugar
3. 1/2 tsp. cinnamon
4. 1 tsp. salt
5. 1 cup Crisco
6. 2 tsp. baking soda
7. 2 tsp. baking powder
8. 1 tsp. vanilla
9. 4 eggs
10. 1 can (18 oz). pumpkin
11. 1 cup mini chocolate chips (optional, but recommended)

Mix all ingredients 1-9 together well then add pumpkin and mini chips and mix lightly. Pour into well greased and lightly floured bread pans. Bake for about 40 minutes, until moist but a toothpick comes out clean. Cool then remove from pans.

I think this recipe makes 2 normal size bread pans. You can use the mini-ones too, and they bake up pretty fast and make for an excellent snack/lunch treat!
 

TreeSaw

Mama Monkey
Oct 30, 2003
16,674
439
Dancin' over rocks n' roots!
Tenchiro said:
I have this recipe for French Pancakes, that I make with cake flour. Tehy pour like a crepe and when done have an almost velvet texture.

I got it out of a 1940's edition of the Joy of Cooking.
I have a nice hardcover Joy of Cooking...I'll have to look it up and try it sometime!
 

trailblazer

Monkey
May 2, 2005
465
4
Jamaica
i am the chef in our house and i love baking.
I made a new cake this week and it is my best after all these years.
oatmeal raisin cake with crisp cocconut topping.
The topping is key:
1 cup shredded cocconut
1/2 cup cane sugar
1/2 cup pecans lightly chopped and pre-tanned in the oven
2 tbs cream
1 tsp salt
1 tsp ciinnomen
1 tsp maple sugar
1 tsp vanilla
after the cake is done you mix the topping and broil for 3 minutes and it forms a candy crisp top that is sooooo good and if you use REAL cocconut it rules. The maple syrup is optional. :drool:
Try the topping on a muffin.
 

TreeSaw

Mama Monkey
Oct 30, 2003
16,674
439
Dancin' over rocks n' roots!
trailblazer said:
i am the chef in our house and i love baking.
I made a new cake this week and it is my best after all these years.
oatmeal raisin cake with crisp cocconut topping.
The topping is key:
1 cup shredded cocconut
1/2 cup cane sugar
1/2 cup pecans lightly chopped and pre-tanned in the oven
2 tbs cream
1 tsp salt
1 tsp ciinnomen
1 tsp maple sugar
1 tsp vanilla
after the cake is done you mix the topping and broil for 3 minutes and it forms a candy crisp top that is sooooo good and if you use REAL cocconut it rules. The maple syrup is optional. :drool:
Try the topping on a muffin.
Mmmm...that does sound good. I love oatmeal raisin cookies, but lately I have been making oatmeal cranberry cookies and they totally rock! :thumb:
 

binary visions

The voice of reason
Jun 13, 2002
21,670
433
NC
Brownies and gingerbread (real gingerbread, not gingerbread cookies) are my favorites.

I do make the best brownies on the planet :D
 

trailblazer

Monkey
May 2, 2005
465
4
Jamaica
TreeSaw said:
Mmmm...that does sound good. I love oatmeal raisin cookies, but lately I have been making oatmeal cranberry cookies and they totally rock! :thumb:
the topping was from memory but i will do the recipee for the cake tomorrrow...it's at home :nope:
i can see the cranberries. We here in Canada have tons. They harvest them in the maritimes.
This year's Thanksgiving sauce.....we did our canuk version on sunday..
a pound of berries
1 cup cane sugar
the rind from a tangerine and a lime and only the zest.
5 clove tops..not the carrot like stem...just the little flowers and grind them with your fingers into the liquid
one round allspice nut

lightly boil the whole mess with enough water to almost cover them and simmer till the berries burst...about 15 minutes. Extract the allspice and enjoy.
It is so good I eat it all year round. Cranberries have a high anti-oxidant factor.
 

trailblazer

Monkey
May 2, 2005
465
4
Jamaica
binary visions said:
Brownies and gingerbread (real gingerbread, not gingerbread cookies) are my favorites.

I do make the best brownies on the planet :D
thems are fightin words..................brownie off at 13 feet
and
go
 

SkaredShtles

I love NEWCASTLE and will ONLY drink NEWCASTLE!!!!
Sep 21, 2003
49,248
3,198
In a van.... down by the river
binary visions said:
Brownies and gingerbread (real gingerbread, not gingerbread cookies) are my favorites.

I do make the best brownies on the planet :D
I'm sure yours are good. But I have to take issue, because my wife makes the best brownies on the planet. ;)
 

binary visions

The voice of reason
Jun 13, 2002
21,670
433
NC
SkaredShtles said:
I'm sure yours are good. But I have to take issue, because my wife makes the best brownies on the planet. ;)
...I know, I know, that's what you have to tell her.

Even if it's wrong.

:D
 

OGRipper

Turbo Monkey
Feb 3, 2004
9,758
182
NORCAL is the hizzle
I don't do any baking - it's too much of a science for me, too much measuring and stuff. I like to improvise when I cook and, well, with baking you can't really get away with that.

But since you will need an impartial to judge, send me your brownies and I'll let you know my unbiased opinion!
 

laura

DH_Laura
Jul 16, 2002
6,262
15
Glitter Gulch
i haven't really gotten in to baking. over fall break i plan to give pizza crust a shot. i get into soups hard core this time of year. last week was a lentil and coconut soup, today is Moroccan root vegetable soup, and tn made a killer potato and leek soup straight "from julia child's kitchen" that almost made me cry it was so good. i even have a type of egg drop soup that i make for breakfast when it starts getting cold out. i love soup.
 

TreeSaw

Mama Monkey
Oct 30, 2003
16,674
439
Dancin' over rocks n' roots!
laura said:
i haven't really gotten in to baking. over fall break i plan to give pizza crust a shot. i get into soups hard core this time of year. last week was a lentil and coconut soup, today is Moroccan root vegetable soup, and tn made a killer potato and leek soup straight "from julia child's kitchen" that almost made me cry it was so good. i even have a type of egg drop soup that i make for breakfast when it starts getting cold out. i love soup.
Oooohhh....I love soups too. I need to make Zuppa Toscana (it's an Italian Potato soup I think) :drool:
 

TreeSaw

Mama Monkey
Oct 30, 2003
16,674
439
Dancin' over rocks n' roots!
SkaredShtles said:
Get me a recipe!

Have you ever made ribollita? It's Tuscan vegetable soup. :drool:
I haven't tried ribollita...do you have a recipe?

This is the basic recipe I use for the Zuppa Toscana

1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale (can substitute spinach, but kale is better)

1. Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.

2. In the same pan, sautee bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft.

3. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.

4. Add potatoes and cook until soft, about half an hour.

5. Add heavy cream and cook until thoughouly heated.

6. Stir in the sausage and cook until thoroughly heated.

7. Add kale just before serving and cook for 1 min. or less (to taste).

Top with some fresh grated parmesan cheese :drool:

Makes 6-8 servings
 

SkaredShtles

I love NEWCASTLE and will ONLY drink NEWCASTLE!!!!
Sep 21, 2003
49,248
3,198
In a van.... down by the river
TreeSaw said:
I haven't tried ribollita...do you have a recipe?

This is the basic recipe I use for the Zuppa Toscana

1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale (can substitute spinach, but kale is better)

1. Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.

2. In the same pan, sautee bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft.

3. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.

4. Add potatoes and cook until soft, about half an hour.

5. Add heavy cream and cook until thoughouly heated.

6. Stir in the sausage and cook until thoroughly heated.

7. Add kale just before serving and cook for 1 min. or less (to taste).

Top with some fresh grated parmesan cheese :drool:

Makes 6-8 servings
Sounds good. I'd use about 1/2 lb of bacon, though. :D

Ribollita: http://www.e-rcps.com/pasta/rcp/soup/tuscan_bean.shtml

This recipe says no cheese, but I always put some fresh grated Grana Padano on it. :drool:
 

laura

DH_Laura
Jul 16, 2002
6,262
15
Glitter Gulch
TreeSaw said:
I haven't tried ribollita...do you have a recipe?

This is the basic recipe I use for the Zuppa Toscana

1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale (can substitute spinach, but kale is better)

1. Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.

2. In the same pan, sautee bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft.

3. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.

4. Add potatoes and cook until soft, about half an hour.

5. Add heavy cream and cook until thoughouly heated.

6. Stir in the sausage and cook until thoroughly heated.

7. Add kale just before serving and cook for 1 min. or less (to taste).

Top with some fresh grated parmesan cheese :drool:

Makes 6-8 servings
that sounds so good. have you ever tried it without the cream.

tn made potato soup for me last night without and the cream and it was still fantastic.
 

TreeSaw

Mama Monkey
Oct 30, 2003
16,674
439
Dancin' over rocks n' roots!
laura said:
that sounds so good. have you ever tried it without the cream.

tn made potato soup for me last night without and the cream and it was still fantastic.
I haven't tried it totally without cream, but I have substituted light cream instead of heavy cream before and the results were good.
 

N8 v2.0

Not the sharpest tool in the shed
Oct 18, 2002
11,007
149
The Cleft of Venus
TreeSaw said:
Yupper! That's where I first tried it and really like it. I then sought out the recipe and have since made it a few times. Quite good.

It doesn't seem to me that they use creme in it... maybe it's a tiny bit..???
 

geargrrl

Turbo Monkey
May 2, 2002
2,379
1
pnw -dry side
Pizza Dough

this is a good one, got it from my mom's ex husbands wife...

1 1/2 C warm water
1 T. yeast ( one envelope)
2 T olive oil
1 T sugar
4 C white flour.

dissolve yeast with first 4 ingredients, make sure yeast is active. You can check for correct water temp if you want. Slowly add flour knead until really smooth. I use the dough hook on my kitchen aid. Let rise 1.5 hours in a smooth place.
Punch dough down, divede into two, roll or toss into size.

as for what to put on your pizza, you know what to do.
Bake at 400 for 20-25 minutes

geargrrl
 

geargrrl

Turbo Monkey
May 2, 2002
2,379
1
pnw -dry side
here's a different-good cornbread for you corn bread affectionados

Magic Custard Cornbread.

Preaheat oven to 400, Put cast iron skillet with 2 T butter/marg in oven.

in bowl, sift or stir together
1 1/3 C cornmeal
1/3 C flour
1 tsp baking soda
2 T sugar
1 1/4 tsp salt

add 1 cup milk, 2 eggs, stir carefully , do no overmix, then add
1 cup buttermilk, do not overmix.
Now, take hot skillet out of over, ( do not burn yourself!!) and pour batter into pan.
Pour another 1 cup milk over batter, do not stir. Bake 30 minutes.

If you don't keep buttermilk around, a really good substitute is put 1 tablespoon vinegar in a cup of milk and let it sit for about 10 minutes

geargrrl