What are you Baking today?

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Mama said:
Thanks Shermie! Your sugar cookies look delicious!

I finished the last of my cookie baking today. I made chocolate chip, oatmeal with raisins and walnuts, and Russian Tea Cakes today. I made this pan for DH to take to work with him tomorrow.
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Thanx! So do YOUR cookies!!!:corn:
 
In the middle of all the Christmas cookie baking, along comes a guy thinking of his son-in-law who came from Florida, and whose parents owned a Cuban restaurant at one time. Since we'll be at his home for Alexa's first birthday party today, I decided to make him some Cuban bread. I used bacon grease in lieu of lard, because it's what I had on hand. Next time I'll use Schmaltz to see how it tastes.

CubanBread121711.jpg



I had to sample it (poison test), so I thinly cut some Sopressata and peeled a mini baby belle cheese to have a European-style breakfast. The crumb came out very soft because of the fat, and has a unique, salty flavor.

CubanBread-2-121711.jpg
 
JoeV said:
In the middle of all the Christmas cookie baking, along comes a guy thinking of his son-in-law who came from Florida, and whose parents owned a Cuban restaurant at one time. Since we'll be at his home for Alexa's first birthday party today, I decided to make him some Cuban bread. I used bacon grease in lieu of lard, because it's what I had on hand. Next time I'll use Schmaltz to see how it tastes.

CubanBread121711.jpg



I had to sample it (poison test), so I thinly cut some Sopressata and peeled a mini baby belle cheese to have a European-style breakfast. The crumb came out very soft because of the fat, and has a unique, salty flavor.

CubanBread-2-121711.jpg
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WOW that looks good Joe. I LOVE Sopressata. Recipe?
 
JoeV said:
In the middle of all the Christmas cookie baking, along comes a guy thinking of his son-in-law who came from Florida, and whose parents owned a Cuban restaurant at one time. Since we'll be at his home for Alexa's first birthday party today, I decided to make him some Cuban bread. I used bacon grease in lieu of lard, because it's what I had on hand. Next time I'll use Schmaltz to see how it tastes.

CubanBread121711.jpg



I had to sample it (poison test), so I thinly cut some Sopressata and peeled a mini baby belle cheese to have a European-style breakfast. The crumb came out very soft because of the fat, and has a unique, salty flavor.

CubanBread-2-121711.jpg
Click to expand...




JoeV, you're always baking something that looks so good!!!:wow:
 
JoeV said:
The link is in my OP. The Sopressata came from the store.
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Thank you Joe (I missed the link)
And DUH wise butt!! LOL BUT if you were to branch out into dry sausage making I AM POSITIVE you would be a master at it in no time flat!!
 
WOW, Mama!!! What a bounty of cookies for your husband to take into work! Absolutely beautiful!!

Joe, that Cuban bread description (soft and slightly salty) sounds as if I would love to eat a couple of loaves. In one sitting. YUMMM!

Lee
 
Just an update...some of my SIL's family were up from Florida for the party, and devoured the Cuban bread, saying that it was as good as they remember from the family restaurant. I've added it to the bread binder as a keeper, and am going to see if the local grocer has lard so I can try the original recipe. I'm also still going to try a batch with schmaltz, since I have it in the fridge.
 
I'm gonna go check out your recipe Joe...thanks! Down here, I find the "shelf stable" lard is usually in the isle with the Mexican/Latin food.
 
JoeV said:
Oooooooooooooo...one of my favorites! Looks delish!
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Thank you Joe. It's so hard to cut a slice without ruining the meringue. LOL I hate store bought. The filling is sickening sweet and barely taste like lemon and the meringue has no flavor. Restaurant isn't much better. This recipe is perfectly balanced sweet and tangy filling (zest helps) and the meringue is sweet and vanilla flavor.
 
That looks wonderful Peepers! Take a piece of waxed paper and rub some softened butter on both sides of your knife before each cut, the knife will slide right through the meringue.
 
Going to another house party tonight, with appy's the main fare. I made a couple Epi baguettes and a batch of Flancati, aka Crustoli.

Here they are rolled out ready for the hot oil

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Right out of the oil, approx 5-10 seconds max!

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Ready to take to the party...
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In a little while I need to begin my sauce for the Swedish Meatballs we are also taking.
 
Sure, Mama. Everyone is welcome at Kathy's home. Should be lots of good appys, since it's the same crowd year after year. The Swedish meatball sauce turned out great, and is an explosion of flavor with the Italian meatballs we bought at Sam's Club.
 
Fresh from the oven!

Decided that I had a taste for some fresh blueberry muffins. :piesmiley1:
 

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Thanx, Lilbopeep!

They got a little too brown on the bottoms, so next time, I'll lower the temp of the oven.

Other than that, they're good!!
 
Nice muffins Shermie!

I made my first batch of bread since my bread machine bit the dust. I used my Kitchen Aid. It was a little more work but not too much. I'm still on the fence if I want another bread machine. I made 2 loaves of Italian Bread this time. My first time making Italian Bread. I need to work on the shaping of it a little more. Once it cools, we'll see if it tastes as good as it smells
 

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You welcome, Mama!

Making bread really is a good thing!! The aroma goes all throughout the house and makes EVERYONE crave the delicious taste of freshly baked homemade bread!! I might make some tomorrow!!

I first started out making bread when we were all home and I was a teenager back then! I truly enjoy it!!!
 
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Not only does the bread taste better but you don't have all of those preservatives like you get in store bought bread.
 
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