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    You are in: Home / Community Forums / Breads & Baking / Bake anything lately?
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    Bake anything lately?

    Go to page << Previous Page  1, 2, 3 ... 24, 25, 26, 27, 28  Next Page >>
    Bonnie G #2
    Sat May 18, 2013 7:56 pm
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    Red Apple Guy wrote:
    I do plan to try them.

    CarrolJ, the croissant recipe has been posted: Croissants and Puff Pastry

    Red


    I want to thank you too Red, thinking I'll give them a try before DH returns so maybe I'll be good at it by the time he returns - we both love the things
    Bonnie G #2
    Sat May 18, 2013 8:07 pm
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    Oh Boy, am I one popular Nana today, made Banana Cake Balls Wrapped in Chocolate for my DGSs and they loved them - even better is they are soooo easy
    tasb
    Sun May 19, 2013 2:14 pm
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    Last night I made Rhubarb Streusel Muffins, this is the second time I made them. Just a quick note, try and keep the streusel on the muffin batter and not the tin. The stuff on the tin burned and the family was making comments about the smell. But the loved the taste of the muffins.

    ETA: 5 are already missing before I could take the picture. I made a double batch.

    tasb
    Mon May 20, 2013 7:13 pm
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    I have White Bread in the oven right now. Just a single batch today. We needed bread but I have been busy all day. The lock tight seems have done the trick of keeping the screws in place l, will do two batches of bread next time.
    Red Apple Guy
    Mon May 20, 2013 8:59 pm
    Forum Host
    I love the cake balls and the muffins.

    Red
    Bonnie G #2
    Tue May 21, 2013 8:56 am
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    My boys loved the cake balls too and finished off the entire batch by the next day when I returned them to their Mom - and kept saying "Nana, you need to do this again" which from these picky guys is something. They seem to make a strong effort to NEVER like the same thing so to have BOTH saying that I think I hit a home run. Even with the Pancake on a stick - one liked them the other not so much - sigh, teenagers!!!
    CarrolJ
    Tue May 21, 2013 10:25 am
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    Bonnie G #2 wrote:
    My boys loved the cake balls too and finished off the entire batch by the next day when I returned them to their Mom - and kept saying "Nana, you need to do this again" which from these picky guys is something. They seem to make a strong effort to NEVER like the same thing so to have BOTH saying that I think I hit a home run. Even with the Pancake on a stick - one liked them the other not so much - sigh, teenagers!!!


    That's great. Nice to hear that it was good while the world went crazy in Oklahoma. I
    JoeV
    Tue May 21, 2013 9:11 pm
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    Things have been busy-busy around here, so I've been absent for awhile. I had a few hours in the middle of the day, so I restocked the freezer with a couple of loaves of honey whole wheat bread and made the taters for the pork chop dinner I made later.



    CarrolJ
    Tue May 21, 2013 9:40 pm
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    JoeV wrote:
    Things have been busy-busy around here, so I've been absent for awhile. I had a few hours in the middle of the day, so I restocked the freezer with a couple of loaves of honey whole wheat bread and made the taters for the pork chop dinner I made later.





    Both you and Red Apple Guy put us girls to shame! Such beautiful baking and cooking you both make. Are you both professional cooks?
    Red Apple Guy
    Wed May 22, 2013 5:34 am
    Forum Host
    Not me Carrol. I just like cooking. Thanks though.

    Joe - nice bread and dinner there.

    Red
    JoeV
    Wed May 22, 2013 7:22 am
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    Me neither, Carol. I just got really back into cooking the past 5-6 years, and started learning about bread baking shortly thereafter. Good bread is so expensive around here, and even the the big grocery chain Giant Eagle charges $3.99 for a loaf of "Rustic Italian" that is nothing but flour, water, salt, yeast and malt. The rustic part comes from the steam injection ovens they use that put a crispy crust on the bread. Stand alone bakeries charge even more than that. I make Italian bread with flour, water, olive oil, brown sugar, salt and yeast. I spray the inside of the oven with a water mist 3 times at 2 minute intervals to create the same environment and have the same crispy, chewy crust that many people look for in Italian bread. My cost to make Italian comes to $.85 cents per loaf. It could be cheaper but I use good flour and a flavorful Extra Virgin Olive Oil that costs about $7.00 per liter.

    I guess what I mean to say was that I'm too cheap to buy bread that I can make myself for a fraction of the price, and have a better product. icon_lol.gif The same goes for cooking. Most restaurant food leaves much to be desired, and is awful expensive when I consider that I have the time to make my own. Plus, I've looked into many restaurant kitchens (I ask to "peek inside"), and was appalled at what I saw, and who was cooking my dinner. I'm not talking dives, but place like Bravo, Brio, Macaroni Grill, Italian Garden and more. This is why I could never own a restaurant, and why I actually volunteer to make dinner if friends want to go out for dinner.
    Bonnie G #2
    Wed May 22, 2013 8:56 am
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    I agree Joe (even though my cooking sure doesn't look like yours) plus I love the warm feeling I get by preparing a special meal for family and friends. As to baking bread, that's become a passion with me and I truly want to be better at it. I've even gone out and bought a scale after listening to you and Red and going to try that method to see the difference. My goal right now is to produce products that look like what the two of you put out. icon_rolleyes.gif

    ETA: Oh Oh, icon_redface.gif Here it is, knew I'd posted, now it's here twice


    Last edited by Bonnie G #2 on Wed May 22, 2013 9:10 am, edited 1 time in total
    Bonnie G #2
    Wed May 22, 2013 9:09 am
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    Hmmm, just posted a response but for some reason it seems to have vanished so hope it's not a double post when I finish this. If it is you'll know I didn't mean it.

    Main point is I was agreeing with Joe, in that I prefer preparing dinners for family and friends and love the warm feeling I get when doing this. Afraid mine don't come out with the results you and Red have but I'm improving all the time.

    Even went out and bought me a scale so I can try weighing ingredients to see if it makes a difference in the end results. Though I have to admit don't think I'll EVER get the handle to understanding all the talk about hydration percentage and all that stuff. icon_rolleyes.gif I've been reviewing that croissant recipe and currently trying to get up the courage to give that a try. By the way, when it says "to roll up the butter TOUCHING, is that side by side or end to end???"
    CarrolJ
    Wed May 22, 2013 11:17 am
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    Ok guys, thanks for the info. I agree about comparing store and bakery bought breads the price is not worth it for what you can make at home. My only problem is that making bread is restrictive depending on how bad the chronic pain is and how much help I can get from my DGD, Jenny.

    In a couple of weeks we (DH, Jenny, and I) will be heading east for or annual summer camping in Michigan. This year we have a new travel trailer with a beautiful big kitchen and even a real oven! In previous years I've only been able to use a small Convection/Microwave while camping.

    I still need to get a new stool to sit on while I cook. (I'm afraid the old folding one will puncture the new floors...didn't matter in the old one since I had most of the white floors covered with rugs.) However no need to cover the floors in the new trailer since they are beautiful multi-brown tiles which won't show dirt as easily. I also not only will have the longest countertop I've ever seen in a RV but will have a real tabletop as well I can sit at when cooking if needed. Needless to say I am really looking forward to it.

    At home, I have absolutely no countertops since I only have a TV tray to use since I cook and bake in my small living room. (We share a home with our DD and her family and my living room does double duty for my kitchen.

    I use bread flour and good olive oil which I purchase at Sam's Club. In fact almost never purchase AP flour since I get good results from the bread flour for everything.
    Bonnie G #2
    Wed May 22, 2013 11:46 am
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    Oh Carol, that sounds lovely; no wonder you are eager to go. How long will you be gone?

    Bet you'll really enjoy that kitchen, it's amazing what they can do with these RVs now. My Mom & Dad had one that I swear had more bells n whistles than their home did.
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