What 'cha baking these days?

[Red Apple Guy]

Hey folk, the other thread (Baked anything good lately?) was getting way too long. Let's post here and start over.

Red

[Leggy Peggy]

I'm here.

[duonyte]

We had a question in the EE forum, and I am intrigued with this bread, which is fried and then rubbed with garlic - how could that be anything but wonderful - apparently both Hungarian and Slovak in origin

http://easteuropeanfood.about.com/od/hungarianbreads/r/langos.htm
http://www.slovakcooking.com/2009/recipes/langos/

[JoeV]

duonyte wrote:
We had a question in the EE forum, and I am intrigued with this bread, which is fried and then rubbed with garlic - how could that be anything but wonderful - apparently both Hungarian and Slovak in origin

http://easteuropeanfood.about.com/od/hungarianbreads/r/langos.htm
http://www.slovakcooking.com/2009/recipes/langos/

I like that first recipe. The only change I would make would be to replace the 1T of vegetable oil with 1T of either bacon lard or chicken schmaltz. The melding of the potato and lard would be fantastic. Kind of like Cuban bread. Yummy!

[tasb]

The baker for the Apple Crisp is 14. May make a cook out of him one day. He really doesn't like to be in the kitchen that often. But he has been doing a good job.

[tasb]

I don't know why I rarely state what I have baked at work. It is baking isn't it?

Today was muffin day, and I am trying to clean out the freezer there so I made Chunky Monkey Cupcakes, left out the nuts and the topping, and used 2 cups mini chocolate chips. I made a triple recipe and got 4 1/2 dozen. The kids love it when I make banana or chocolate chip muffins and absolutely love me when I make these.

[Leggy Peggy]

tasb -- How many kids do you cater for? I am always in awe of the quantities you make each week.

[Leggy Peggy]

JoeV wrote:

duonyte wrote:
We had a question in the EE forum, and I am intrigued with this bread, which is fried and then rubbed with garlic - how could that be anything but wonderful - apparently both Hungarian and Slovak in origin

http://easteuropeanfood.about.com/od/hungarianbreads/r/langos.htm
http://www.slovakcooking.com/2009/recipes/langos/

I like that first recipe. The only change I would make would be to replace the 1T of vegetable oil with 1T of either bacon lard or chicken schmaltz. The melding of the potato and lard would be fantastic. Kind of like Cuban bread. Yummy!

I'm drawn to the first one too.

[tasb]

We are small school with about 40 students, and 16 staff members, most eat. The hard part of work is I don't have a stand mixer, meat slicer or
food processor. When I have big jobs I have brought my own.

But 12 loaves of bread are what I do at home, as we eat lots of bread.

[Leggy Peggy]

tasb wrote:

But 12 loaves of bread are what I do at home, as we eat lots of bread.

Wow! :

[Bonnie G #2]

I'm here friends!

tasb-with all the baking you do at that school of course it counts and what a great idea - bet the kids love you for it too.

[PaulO in MA]

My wife wanted a recipe for a giant cookie in cast iron. The following was posted in the WAGS forums today. Sent it to my wife, and she wants to make it soon.

http://sugarcrafter.net/2011/06/10/cast-iron-skillet-chocolate-chip-cookie/

[Bonnie G #2]

PaulO in MA wrote:
My wife wanted a recipe for a giant cookie in cast iron. The following was posted in the WAGS forums today. Sent it to my wife, and she wants to make it soon.

http://sugarcrafter.net/2011/06/10/cast-iron-skillet-chocolate-chip-cookie/

Yum, that sounds good Paul, I haven't done one in an iron skillet but did this one on a pizza stone and it was a huge hit with kids and adults alike.
Mr. Food Chocolate Chip Cookie Pizza

[PaulO in MA]

Nom! Nom!

Looks great.

Didn't do any baking, but used those sub rolls to make Philly cheesesteak again last night.

My wife again said that we should have them more often. Really like them.

I like the Parker House roll dough, recipe from breadworld.com, as a roll for Philly cheesesteaks. My wife wants to try a more substantial roll. I'll maker rolls with burger bun (conventional) dough, also from breadworld.com, next time.

Very easy and very fast meal to make.

Heat oil, cook peppers and onions a bit, then add shaved steak and cook. I cooked the meat longer this time to drive out more moisture. Much better for the roll. Less soggy.



Top with shredded cheese, turn off burner, and cover to let cheese melt. I used provolone last week. Used Monterey jack cheese this week, as we had jack and Jarlsberg in the refrigerator.



Don't cut the rolls all the way to the ends. Rather, make a "canoe" to hold the filling.

Really like them. Want to make them a lot this summer. It's a fast, easy meal when you don't feel lik cooking on a hot day. Yum!

[Red Apple Guy]

Looks creative and delicious. I like the canoe approach.

Red