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What are you baking these days? Part XII [old]

Hi all, now's the time of year that even people who don't normally bake sometimes get bitten by the baking bug. All contributions eagerly sought, family recipes, thoughts on holiday baking...let's shake a wooden spoon together and share recipes and experiences.

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  1. Pumpkin muffins using the leftover pumpkin pie stuff, seeing as how the pie pumpkin was bigger than we needed. Pumpkin pie, I guess that is a given

    We are planning persimmon cookies and date scones this week...yum!

    I'd share recipes but my guy made the pumpkin muffins from scratch from his imagination and I am not sure which recipe I'm going to use for the persimmon cookies but I'll post it when I actually bake it. In fact, if anyone has a good recipe for the cookies, I'd love to try it.

    I have a date cake recipe that just doesn't add up in my mind so I'm going to go round up a scone recipe and just go from there.

    1. Our niece is a senior at Portland State and a forward on the Vikings basketball team - they played at Haas Pavilion at UC Berkeley on Saturday and she made her 1000 pts at the game with Tulane. These are the cookies I baked for the Vikings... green and white for the school colors and hearts because we ♥ her.

       
      1 Reply
      1. re: Cynsa

        What lovely cookies and a lovely story! Thanks for sharing!

      2. Made an apple cinnamon breakfast "strata," i.e. a french toast casserole of sorts, stuffed with thinly sliced apples. Not-too-sweet and delicious!

         
         
        3 Replies
        1. re: operagirl

          Looks delicious operagirl! What have you drizzled over it, is that icing or a cream?

          1. re: Breadcrumbs

            Thanks! It's a lightly sweetened cream cheese glaze. 3 oz. cream cheese, 2 Tbsp. agave syrup and a splash of vanilla.

            1. re: operagirl

              Mmm, that sounds absolutely scrumptious! What a great idea, thanks for sharing!

        2. I usually make bread on Sundays and yesterday was no exception. Had some dough that I had used for pizza left over from the previous night and buzzed it up in the FP with water to make a slurry - used it in a freehand version of the no-knead - about a lb of white flour, 3 oz whole wheat, 2 tsp of salt, about 3/4 tsp of yeast (wanted to speed it up just a bit). Did this at 12:30 yesterday. Kept folding ot over in the bowl a few times during the day. At shortly after 8 kneaded it a bit and formed it into 2 boules that I put in PAM'd 9" cake pans. Let it rise 2 hrs, slashed it, turned the oven up to 425 deg F from the 275 or so it was already at, put pans in oven at the lower temp and covered them with stainless steel bowls. Baked 1 hr. This is the result. This recipe really does not require all of the foofing around with scorching hot dutch ovens etc.
          The second pic is of melba toast I made with bread from last week, with about 2x the whole wheat flour in it, that I baked at 425 deg F uncovered - you can see it got satisfyingly holey anyway.

           
           
          10 Replies
          1. re: buttertart

            Very nice buttertart, your boules are perfect looking. What is the texture like?

            1. re: Breadcrumbs

              I haven't cut them yet (pic was taken this am). Will post photo when I do. It should be nice and holey and a bit waxy like a good baguette. There was about a 30% ovenspring increase in height/size between the loaves as they went in the oven and as they ended up.

              1. re: buttertart

                Interior not as holey as I'd like (I think because of the ww flour) but great flavor and excellent crust. The extreme heat in the non-slobby non-shortcut recipe (which I can't use because of smoke alarms with more hairtrigger sensors than a bloodhound's nose) probably fosters holeyness/waxyness too.

                 
                1. re: buttertart

                  You know, I'm not at all surprised about the ww flour/holes issue. That's actually why I'd asked. I have a friend who loves making bread but the ww boule has been his nemesis, its just been denser than he'd like. When I saw your proportions I wondered if the lower ratio of ww flour might make a difference. By the looks of your picture, I'd say it did. As you say, if you'd been able to use a higher temp I think you'd have been fine. Thanks buttertart, I'll point him to this thread.

                  1. re: Breadcrumbs

                    Also maybe a rather wetter dough, this was a bit firmish.

            2. re: buttertart

              Melba beats crackers any day for me--with cheese, soup, everything.

              1. re: blue room

                So easy to make, too - about 20 mins or so at 300 deg F. My husband prefers the melba toast to the bread...

              2. re: buttertart

                MMM... Your boules are very lovely and crunchity looking. It just so happens I made a deep dish pizza last night - but was not all that in love with the crust. Maybe I will fool around with your ideas and see what I can come up with. But I am dense (more dense than usual today). Can you clarify this for me?

                " turned the oven up to 425 deg F from the 275 or so it was already at, put pans in oven at the lower temp and covered them with stainless steel bowls."

                Melba toast. Hmm. I have never considered making it. But it looks so good! It is on the list!

                1. re: Sal Vanilla

                  Thanks. I don't remember why I had the oven on at 275, but it was. It's often on most of Sunday for this and that. My point was I was starting them in a warmish oven, not the blast furnace the real no-knead calls for, and they rose considerably while the oven was getting to 425.

                  1. re: buttertart

                    I decided that is what you meant. I ended up making bread from the old dough (from my pizza dough - which was really not very good) as usual and not making a slurry. I took the rest of it and made a slurry of sorts (starter). It is very stinky today! Just the way I likes it.

                    I did not start the bread at 275. But you know what - I am gonna try that. What the heck. I have never net a bread I was not willing to eat or refashion into something edible.

              3. Just made a cheesecake for T-day although i'm still over stuffed, we have Christmas parties coming up. I am thinking of fulling some pate au choux with some mushrooms or pastry cream.

                also I'm eying this trifle from a recent food mag that has gingerbread, custard, berries, rasp jam, chocolate custard and cream.. i am wondering if this combo will actually go well. what do you'll think?

                3 Replies
                1. re: jeniyo

                  That's the Tamasin Day-Lewis one from...Saveur? Fine Cooking? I thought it sounded a bit weird but I don't like chocolate with ginger very much.

                  1. re: buttertart

                    i think from Saveur. It just looks nice, but i seriously doubt that the gingerbread would work. now that i think about it, it IS kind of odd- like that episode of Friends where Rachel made a trifle and added meat...ok, not that bad, but you know~

                    humm... gonna look for a dessert to make that doesn't take a whole day...

                    have anyone made anything with chestnut flour?

                    1. re: jeniyo

                      Oh yeah. There are several Alice Medrich recipes with it (in Pure Dessert), a chestnut pound cake that's great and chestnut meringues, and there are chestnut layers in Rose Levy Beranbaum's The Cake Bible. LOVE!!! chestnut anything.