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What are you baking these days? May 2013 Edition

Buttertart, sidelined by a heavy work schedule, asked if I would put up this month's baking thread.

My sporadic appearance on this board lately is due more to my determination to lose weight than a lack of interest; I read the thread fervently and longingly. These days, I'm mainly interested in baking if it's going right out the door -- to school with my son or to someone else's house. However, with all the seasonal fruit luring me, I think it's time to get creative with some baked goods I can enjoy!

What's are you baking these days?

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  1. Blueberry Crumb Tart and Pistachio Shortbread.

     
     
    6 Replies
    1. re: ButterYum

      Oh... and a wedding cake. The flowers weren't my favorite but that's what the bride chose.

       
      1. re: ButterYum

        Did you grate the dough over the blueberries? That looks so good!

        1. re: roxlet

          Roxlet I share your 'baking if it's going right out the door' sentiment. I am staring down a milestone birthday at the end of this year, and I'm hoping to also make it a milestone year in terms of my health (and hips).

          I found ButterYum's blogpost about this tart: http://butteryum.blogspot.ca/2013/04/... and happen to have all the ingredients for this already. Will have to resist (for now)if only because it's about time to start dinner prep and I don't have anyone to share this with.

            1. re: maplesugar

              maplesugar - thanks for posting the link.
              roxlet - I basically dotted the dough over the top of the tart so lots of the blueberry filling would be visible after it was baked.

          1. I'll be making churros for cinco de mayo. My daughter's 4th grade class is having a bake sale to raise money for a trip to a Medieval Fair. The teacher has asked that we try to bake something in keeping with the medieval theme. I am drawing a blank and will gladly take any suggestions!

            5 Replies
            1. re: cheesymama

              Shortbread is very ancient. I was a medieval lit major in college, and I remember my professor giving us a recipe for shortbread that was straight out of a medieval manuscript.

              1. re: roxlet

                Great suggestion, I love shortbread! I could turn them into sandwich cookies to appeal to the kids more.

                1. re: cheesymama

                  And no doubt, much more appealing than "authentic" medieval baking...
                  http://medievalcookery.com/recipes/hu...

              2. re: cheesymama

                You could do scottish oatcakes. Like an oat cracker, slightly sweet.

                1. re: happybaker

                  Thanks for the suggestion. I was planning on making shortbread, maybe a sandwich cookie but my daughter asked for scones instead. The bake sale is tomorrow and I will make the scones tonight and bake them in the morning. I went in to help her class with some baking this morning. One group made a medieval gingerbread. It involved heating honey and then stirring in spices and breadcrumbs to make a dough. The recipe called for it to be baked but it tasted good without baking.

              3. Hello all and thanks, roxlet!
                I made semolina bread this weekend and this recipe for a square, which my mom had written out for me Oct 24,1977 (!) but that I had never made before...I thought it would appeal to a friend visiting from Canada, and it seems to have :).
                Chocolate Slice (pretty much as my mom wrote it)
                1/3 c soft butter (I'd use 1/2 c next time)
                1/2 c brown sugar packed
                2 egg yolks
                grated rind of 1 orange (I used a Temple that was lurking in the fridge and still very tasty)
                1 tb orange juice
                1 1/4 c sifted cake and pastry flour (I used Monarch, from Canada, but you can use US all-purpose flour, less a couple of tb)
                1 tsp baking powder
                1/4 tsp salt (I used 1/2)
                6 oz pkg chocolate chips (I used 6 oz of a 72% chocolate bar from Russia that has tiny bits of candied orange rind in it) (one of my customers was importing it for a while)
                2 egg whites
                3/4 c brown sugar packed (I used 1/2 c)
                (1/4 c chopped walnuts -- I didn't use them because the friend does not like nuts, but I would another time)
                Oven preheated to 325 deg F, 9x9" pan greased or lined with parchment
                Combine butter, 1/2 c brown sugar, and egg yolks and beat until fluffy. Stir in rind and juice (I put the rind in with the butter),
                Sift flour, baking powder, and salt together and stir it into first mixture.
                Spread in pan and sprinkle with choc chips (or chopped-up chocolate bar -- there's an orange Lindt one, I think?)
                Beat egg whites to soft peaks (I added a few grains of salt and about 1/4 tsp cream of tartar), and add the rest of the brown sugar in gradually, beating well after each addition.
                Fold in walnuts if using and spread over choc chips.
                Bake about 40 mins or until meringue is nicely brown and firm. Cool before cutting. 30 minutes may be enough.
                Love, Mom.
                Love you, Mom :)

                3 Replies
                1. re: buttertart

                  Very delicious-sounding. I'm putting fingers in my ears and saying, "Lalalalalalalalala."

                  1. re: buttertart

                    YUM! I will making this for sure :)

                    1. re: rstuart

                      Lindt does have an intense orange bar...

                  2. I just baked a SUPER delicious spaghetti casserole that I actually prefer over the regular spaghetti and meatballs I have a tendency to make. I may do that again this month. It's spaghetti + melted Philly + tsp garlic + tsp Italian seasoning to taste, mix that together. Then, make the sauce per usual with 1 lb hamburger meat mixed in, spray a casserole dish and start layering with sauce and noodles. Add a thick top coating of Parmesan cheese for a delicious crust. WOW!!

                    On another note, helped Mom bake a yellow cake with cream cheese frosting just two days ago. It's a LITTLE strong on the sweet side but I can take it in small servings.

                    @omnomreviews

                    1. Pans of date squares and rice pudding. Both wintery desserts of sorts your thread reminds me time to transition to spring and summer.