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    You are in: Home / Community Forums / Breads & Baking / Guess what I just baked..
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    Guess what I just baked..

    Go to page << Previous Page  1, 2, 3 ... 23, 24, 25 ... 31, 32, 33  Next Page >>
    Red Apple Guy
    Mon Nov 12, 2012 5:52 am
    Forum Host
    pammyowl,
    I read the tart recipe. That sounds really good.

    tasb,
    If I had just made 20 pies and 12 loaves of bread, I'd be out of commission for a week. That's a bunch of work.

    Red
    Bonnie G #2
    Mon Nov 12, 2012 6:29 am
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    Red is so right tasb - you never fail to amaze me.
    tasb
    Mon Nov 12, 2012 12:25 pm
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    They were the personal size pies. Just like these ones.



    We already ate 8 of them for dinner last night. So they won't last too long. I got some more baking to do today. I brought home few bunches of bananas from work and they have been sitting around all weekend. I really need to use them up.
    tasb
    Tue Nov 13, 2012 12:26 am
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    10 Buttertarts and 4 loaves Banana Bread. I had to do 10 tarts so there was an even amount for everyone. I would have done 20 but I ran out of shortening. The bananas are from work, leftovers I didn't have time to deal with them there, so I bought them home.
    Bonnie G #2
    Tue Nov 13, 2012 7:32 am
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    For dinner last night made Five Topping Bread and the taste was so good, very slight sweet flavor with the salty seeds on top made it soooo yummy. As Annacia reported on her review it didn't rise as much as I'd like and don't know why that is, wondering if maybe I should use a higher gluten flour like bread flour or maybe just add some glutin to it. What do you think?
    pammyowl
    Tue Nov 13, 2012 7:39 am
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    It looks beautiful, Bonnie, but if you want a lighter bread use 1 tsp. vital wheat gluten per cup of flour. Or, just use bread flour, if you can find it there. I have the recipe saved, so I am going to make it soon. Looks delish! icon_biggrin.gif
    Bonnie G #2
    Tue Nov 13, 2012 7:43 am
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    Thanks Pammy, I'll give it a try, I have glutin at home and will bring that back with me, the bread flour can be found but it's almost $20 for a 5# bag so don't think I'll be doing that. I'll be excited to hear how it turns out for you and if you like it as much as we did.
    pammyowl
    Tue Nov 13, 2012 7:47 am
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    20.00 for 5 lbs? Good lord! Is everything so expensive there?
    Bonnie G #2
    Tue Nov 13, 2012 7:50 am
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    Yup! When I first got here I was in shock, but after awhile you just learn that's the way it is. This is an Island and everything has to be imported so it's expensive, except for the fruits and veggies they raise locally.

    Then after the shock of the price when you hit the counter to pay, there's and extra 25% added on for VAT tax. It can really get up there when you're buying groceries. icon_rolleyes.gif
    pammyowl
    Tue Nov 13, 2012 7:51 am
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    icon_eek.gif icon_eek.gif icon_eek.gif
    Bonnie G #2
    Tue Nov 13, 2012 8:58 am
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    Yeah I was in shock for quite while too when I first got here but now know it's just the way it is. That said, I've found myself trying quite a few of the homemade recipes on here for things like self rising flour, dry onion soup, brown sugar, and even furniture polish. I've been pleasantly surprised with some of the results too
    Bonnie G #2
    Tue Nov 13, 2012 9:18 am
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    Had some left over buttermilk to use up before we leave so made Carolina Buttermilk Biscuits (And/Or Southern Shortcake) - the only problem with this is now DH is going to want them all the time.
    Red Apple Guy
    Tue Nov 13, 2012 9:35 am
    Forum Host
    Bonnie G #2 wrote:
    Had some left over buttermilk to use up before we leave so made Carolina Buttermilk Biscuits (And/Or Southern Shortcake) - the only problem with this is now DH is going to want them all the time......

    Well.....yeah! Can't keep a man from his wife's biscuits. Those look very good.
    Red
    Red Apple Guy
    Tue Nov 13, 2012 9:47 am
    Forum Host
    Made a jalapeno cheddar loaf using Tips for Making Holey Artisan White Bread and adding 7 ounces of cheese, cubed, and 4 ounces of jarred jalapenos, rinsed. I used 7 fresh jalapenos with the veins, seeds & stem removed and chopped.



    standard loaf w/o cheese and peppers, same recipe:


    Red
    duonyte
    Tue Nov 13, 2012 11:25 am
    Forum Host
    Bonnie, that bread looks great. I think bringing gluten back with you is the way to go. I guess it's lucky you aren't there permanently! I remember a friend who lived in Hawaii for a while while her husband was continuing his education, they had many of the same issues. Trade-offs for living in paradise, I guess....

    Red, do the jalapenos keep their bite after the baking? I think I could eat that entire loaf by myself!
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