What are you Baking today?

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At every weekend I make the Sunday pie and at this week it´s a rhubarb pie:

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Yummy with the afternoon coffee break.
 
I made an 86 Proof Chocolate Cake in a Rose Bundt pan for a dear friend.
 

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Everything looks terrific, folks!

Susan, would you please start a new thread and post the recipe for that 86 Proof Cake?

mmmmMMM!

Lee
 
PieSusan said:
I made an 86 Proof Chocolate Cake in a Rose Bundt pan for a dear friend.
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This is what the cake looked like before I brushed it with additional bourbon and waited before I sifted powdered sugar on it. It is winging its way to my friend for his birthday.

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My rhubarb is looking good and won't be long and it will be big enough to harvest for a pie.

I've been asked to make something for an upcoming funeral and have a large amount of bananas so will make two banana breads with praline crust to take.
 
Soon I will be making the famous lemon pecten cake from a famous bakery that once was on Sanibel Island. The late Jack Van Ball owned the Sanibel Island Bake Shop and created lemon pectens and baked them in shell cake molds. The Sanibel Bake Shop was famous for their eclairs, watermelon pickles, macaroons, sea grape jellies and baked goods. People remember this cake with great fondness.

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At this weenend I made an apple pie with sweet bun dough.

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And with the rest of the dough cinnamon rolls:

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Plus few long loaves:

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Kebab meat paprika pie:

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Thats so common here; before I can get camera, someone from the family has already managed to take the first piece...
 
The second sunday of May is the Mother´s Day in here. I baked a cake for my mom.

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Basic sponge cake, filled with mashed banana, strawberry jam, whipped cream and strawberry quark (curd). Decorated with fondant icing, whipped cream and marzipan roses.

:wub: Happy Mother´s Day for mom.
 
Blackberry And Scotch Cheesecake made last night and another was made during Shavuot.
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I just took this rhubarb pie out of the oven.
 

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^ That pie looks great. I too am planning to bake rhubarb pie at the next weekend as at this time I have plenty of fresh rhubarb from my garden.
 
My Aunt used to make this for me, too long ago to count........ I've bought a few over the years, but just not the same; most have strawberries..........
I too would like to attempt this, so, what Peeps said !:wow:
 
I used the Betty Crocker Cookbook recipe for the 9" pie. I did a few things wrong with this pie - the sugar was not evenly dispersed and there were clumps but they tasted great, the rhubarb chunks were to big and should have been cut down one more time, and it needed more flour than the recipe called for. It was not thick enough. The flavor was excellent, though. I also used a Pillsbury pie crust that I rolled out a bit.
 

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I have another cake in the oven. It is an extra, tart springtime lemon cake with blueberry and pecans with a lemon butter icing.

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