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    You are in: Home / Community Forums / Breads & Baking / What Have You Baked Now?
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    What Have You Baked Now?

    Go to page << Previous Page  1, 2, 3, ... 26, 27, 28  Next Page >>
    Bonnie G #2
    Tue Jun 25, 2013 10:28 pm Groupie
    That looks awesome Red, I can't do anything right now; on vacation on Phuket Beach in Thailand with DH, DD and two very happy DGSs. But when I get home I'm all over it
    Red Apple Guy
    Wed Jun 26, 2013 5:52 am
    Forum Host
    I've seen pictures of that place. Wow.

    You made that recipe a few years back.

    Enjoy the trip and be safe.
    Red Apple Guy
    Mon Jul 01, 2013 2:42 pm
    Forum Host
    I made hot dog buns and corn tortillas this weekend. They were much too ugleee to photograph. So, use your imaginations. icon_cool.gif

    Donna M.
    Mon Jul 01, 2013 10:25 pm
    Forum Host
    Aw, I even like to see the ugly stuff, Red! We all have our fair share of those things, anyway. I would think that corn tortillas would be much harder to roll out nicely than flour ones. I did hot dog buns once and mine turned out weird sized too.
    PaulO in MA
    Wed Jul 03, 2013 8:58 am Groupie
    Only new thing I've made in ages is Classic White Bread following the recipe on the KAF bag.

    Nan made shortcakes yesterday since strawberries are in season. recipe is from an English woman.


    Recipe from Tom Wolf’s wife, 1990. Tom was a colleague at Colgate-Palmolive Company.

    Stir together:

    2 cups flour
    4 tsps. baking powder
    ½ tsp. salt
    1/3 cup sugar
    1/16 tsp. nutmeg

    Blend in: 1/3 cup butter/margarine –

    Stir up: 1 egg plus 1/3 cup milk and stir in, little by little, into dry ingredients – till dough holds together.

    Can either make one 9-inch pan and one shortcake – or individual ones. Just make piles of them on a baking sheet and sort of pat them into shape with a fork. Makes about eight-plus or so.

    Bake 12 minutes at 425 °F – but watch them. Sometimes they burn on bottom.

    Made two side dishes for a church supper on Sunday: half chafer of cheesy corn bake (recipe from Jack Stack BBQ, Kansas City) and full chafer of summer squash scramble.

    Pictures and recipes are in here; just scroll down:!-cast-iron-cookware-love-in-and-recipe-thread/page13
    Red Apple Guy
    Wed Jul 03, 2013 8:55 pm
    Forum Host
    I make a dish similar to the summer squash scramble, but it also contains sliced okra.

    I copied your recipe.

    Thu Jul 04, 2013 1:23 pm
    Forum Host
    Well, I wasn't going to say anything in case it bombs, but I am experimenting. I am making a cheesecake with my homemade kefir cheese and kefir cream. I swirled some lemon curd through the filling. The raw filling tasted good, I hope it holds up in the baking. I'm using that slow cooker technique. Wish me luck!
    Red Apple Guy
    Thu Jul 04, 2013 3:32 pm
    Forum Host
    That's interesting. Yeah, let us know.
    Red Apple Guy
    Thu Jul 04, 2013 11:59 pm
    Forum Host
    Fri Jul 05, 2013 7:24 am
    Forum Host
    Those look good, Red.

    My cheesecake turned out good, but the filling rose quite a bit and actually hit the paper towel that was absorbing steam under the lid. So the top does not look pretty. It tastes good, but you cannot really see the marbling, not enough contrast between the lemon curd and the cheese. I would just mix in the lemon curd next time - it did taste quite nice. I want to tweak the recipe a bit - the kefir cheese is softer than cream cheese is, so perhaps less sour cream to keep it from rising so much.
    Red Apple Guy
    Fri Jul 05, 2013 1:52 pm
    Forum Host
    I can't imagine what kefir tastes like. I'm glad the cheesecake tastes good.

    I made some sliders with rolls made with sourdough and buttermilk. I love that combination. Buttermilk Sourdough Rolls

    Last edited by Red Apple Guy on Sat Jul 20, 2013 8:53 pm, edited 2 times in total
    Fri Jul 05, 2013 2:40 pm
    Forum Host
    If you like butttermilk, yogurt, sourdough, you're likely to like kefir. Kefir does have a tangier flavor, but freezing really moderates it - it's just a better tasting ricotta or cream cheese. I think so, anyway. I gave some of the cheesecake to a chosen lucky few at work today, they all loved it.
    Bonnie G #2
    Sat Jul 06, 2013 7:34 am Groupie
    Home after a wonderful vacation, a LONG flight back, putting together a quick 4th of July barbeque complete with Italian rolls and quinoa bread and now taking care of one very active 6 year old nephew for his Mother while she packs. A busy week, hoping things quite down for awhile so we can get caught up on some things.
    Bonnie G #2
    Sat Jul 06, 2013 7:40 am Groupie
    duonyte wrote:
    Well, not really baking, but I "steamed" a cheesecake over the weekend - it turned out perfectly, no cracking, great texture. Delicious with lemon curd.
    Crock-Pot / Slow-Cooker Cheesecake

    I've saved this recipe sounds like an interesting technique to try, my biggest concern would be to see if my springform pan will fit in the pot
    Red Apple Guy
    Sat Jul 06, 2013 8:56 am
    Forum Host
    Welcome home, Bonnie.

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