What are you Baking today?

Status
Not open for further replies.
Mama said:
Here it is Peepers: http://www.zojirushi.com/products/bbpac

Mine quit a while back. I was looking at the newest Zojirushi. It's got a heating element in the lid for even browning unlike the old one. It's a little pricey but will probably last for a long time. It's got a lot of nice features. I really like the quick bread feature that allows you to have a loaf of bread 2 hours after you put the stuff in the machine. The delayed bake is nice as is the horizontal loaf.

I've made bread twice using my KA and it's worked out well. I'm still on the fence as to whether or not I want to invest in another bread maker.
Click to expand...
That one is a bit pricey. I was looking at the one I gave you the Amazon link for awhile back. It is a convection bread maker which makes the 2/lb regular shaped loaves but it's only about $70.00. OR this one [ame]http://www.amazon.com/West-Bend-41300-Electronic-Dual-Blade/dp/B002JM0ZWK/ref=pd_sbs_k_3[/ame] for $83.94

Product Features

  • Electronic dual-blade bread machine for making bakery-style artisan bread at home
  • 4 horizontally shaped loaf sizes--1 pound, 1-1/2 pounds, 2 pounds, and 2-1/2 pounds
  • 11 pre-programmed settings; 3 crust shades; digital control panel; 12-hour delay timer
  • Measuring cup and spoon, knead-blade removal tool, and instructions with recipes included
  • Measures 18 by 10-1/2 by 11-4/5 inches; 1-year limited warranty
Amazon.com Product Description

From cinnamon-raisin bread for breakfast to buttery dinner rolls or garlic bread sticks to serve with dinner, this countertop appliance makes it easy to create delicious bakery-style artisan bread right at home. Simply add in measured ingredients, close the lid, make a selection from the push-button digital-display control panel, and it takes care of the rest. Choose from three crust shades--light, medium, or dark--and from four horizontally shaped loaf sizes: 1 pound, 1-1/2 pounds, 2 pounds, or 2-1/2 pounds. Its 11 pre-programmed settings consist of Basic, Quick, French, Super Rapid, Whole Wheat, Sweet, Dough, Bake, Jam, Sandwich, and Home Made. Best of all, the machine's timer can be set to delay the end time by up to 12 hours and 58 minutes, which makes it possible to wake up to the smell of freshly baked, homemade bread in the morning or to come home to a warm loaf at the end of a long day at the office. The bread maker provides two blades for thorough dough kneading and a higher rise, a large viewing window, and a removable nonstick bread pan for easy cleaning. It also includes a measuring cup, a measuring spoon, a handy knead-blade removal tool, and a multi-lingual instruction manual with a variety of recipes, including low-carb and gluten-free. The bread machine measures 18 by 10-1/2 by 11-4/5 inches and carries a one-year limited warranty.

Product Description

Fill your kitchen with the smells of fresh baked bread. Make scrumptious yet inexpensive, bakery-style artisan bread with our new West Bend electronic dual-blade breadmaker.
 
Last edited:
Mama I did a search and have come to the conclusion that I am blind or you haven't posted your peach pie recipe. May I have the recipe.

picture.php
 
Last edited:
Mama said:
I'll post the recipe in the baking thread.
Click to expand...
Thank you Mama. I have made your peach cobbler YUM!

Your crust is beautiful. I am crust challenged. LOL Is that large crystal sugar (such as sugar in the raw) on the top crust?
 
Mama said:
Here ya go Peepers: http://netcookingtalk.com/forums/showthread.php?p=256286#post256286

The crust is extremely easy to make. I like to use lard for my pie crusts. I think it makes for a flakier pie crust. I brushed the top with heavy cream and then sprinkled with raw sugar. The pic in the recipe thread is of a piece of pie after it was allowed to cool completely.

I'm glad you liked the cobbler!
Click to expand...
Thank you Mama. On my way to steal copy another of your wonderful recipes!! :thankyou:
 
I made a Shaker Lemon Pie. I had never heard of this pie until I saw Cook's Country a couple of weeks ago and they made one. This is a wonderful pie! It's sweet, tart and extremely lemony. I was afraid it might be bitter since you use the entire lemon in it but that wasn't the case at all! If you're a lemon fan, you may want to try this recipe. I posted the recipe here: http://netcookingtalk.com/forums/showthread.php?t=20899
 

Attachments

  • shaker-lemon-pie.jpg
    shaker-lemon-pie.jpg
    68.8 KB · Views: 175
mama I just got home from work and I'm looking at your pie. I don't you want dinner. I want piece of pie...

I'm just wondering have you ever thought about adoption LOL
 
For the ladies at the office tomorrow.

Strawberry Mascarpone Spongecake
1/2 Cup Milk
4 Eggs
4 Tablespoons Butter
3/4 Cups of Sugar
1 1/5 Cups Flour
1 Tablespoon Vanilla
1/2 Teaspoon Baking Soda
1 Cup Mascarpone Cheese
1 Teaspoon Vanilla Extract
1/4 Powdered Sugar, sifted
1-2 Tablespoons milk or heavy cream
Oregon Growers Oregon Strawberry Jam
Powdered Sugar for Dusting
Preheat your oven to 325 degrees, butter a 12 x 17 inch baking sheet or jelly roll pan and set aside. For
the cake, sift dry ingredients together and set aside. In a stand up mixer fitted with a paddle attachment
beat eggs until light and fluffy, about 4 minutes. Add the sugar and beat for another 4 minutes, add in the
vanilla. Heat the milk and butter in a saucepan until butter is melted. Slowly add milk to the batter,
immediately add the dry ingredients and mix just until combined. Pour batter into your prepared baking
sheet and bake for about 15 minutes, cake should spring back when lightly touched.
For the filling mix mascarpone, vanilla, powdered sugar and milk with a stand up mixer or hand mixer
until all is smooth.
To assemble, cut squares out of cooled sponge cake and a hearty spoonful of Strawberry Jam followed
by a spread of the mascarpone filling. Finish with a dusting of powdered sugar!
 
Is that a popover pan, Mr. GJ?

Also, do you have a picture of the Strawberry Mascarpone Spongecake???

Both recipes sound fantastic!

Lee
 
Mr. Green Jeans said:
BTW, did you ever post a recipe for those or have a recommended one?
Click to expand...
The sandwich thins can be made with any bread recipe. I've made them with white, wheat, rye Italian and sourdough recipes, and they have all come out great. My bread recipes are on my website at http://flyfishohio.us/bread.htm if you need any recipes. Keep in mind that most bread recipes make 2 loaves of bread or 24 sandwich thins. I usually make 12 thins and a loaf of bread when baking, so we have bread for toast and thins for sammies.

I posted a tutorial here on NCT at http://netcookingtalk.com/forums/showthread.php?t=18483
 
I had refreshed my sourdough starter over the weekend, so last night I mixed up a basic sourdough no-knead loaf. This morning I added 1C of cinnamon chips and popped it in the oven. Just had the first piece and it is delicious.

SourdoughCinnamonNo-Knead.jpg


SourdoughCinnamonNo-Knead-2.jpg
 
I just took 2 loaves of honey wheat bread out of the oven. I think I'm getting the hang of using the KA instead of a bread machine :smile:
 

Attachments

  • honey-wheat1.jpg
    honey-wheat1.jpg
    53.2 KB · Views: 166
Dag, that bread looks GOOD, Mama!!

Can you please post the recipe for it? I might want to try it soon. Been a while since I made homemade bread!

I, also, have a (Zojurushi) bread machine, but I'm not parting with my 2 K'Aid Stand Mixers either! They have also proven themselves as valuable assets over the years.

When you know and have used a good brand mixer, nothing measures up or walks the walk!!
 
I make all my bread with the KA mixer except for no-knead breads. The bread machines serve their purpose, especially for those who are not able to handle/knead the dough. I have a friend with sever arthritis, and she uses her bread machine to mix the dough, but then shapes it and bakes it in bread pans for a more even bake. She says it still hurts her hands to work the dough, but she "offers it up for the poor souls in Purgatory." :yum:

I just made garlic toast with the honey whole wheat bread (I believe me and Mama use the same recipe), and it came out delicious. I seasoned with butter, garlic powder, dried basil and dried parsley (dried so they don't burn in the toaster oven). 7 minutes in my little oven and it was perfect (YMMV).
 
Sometimes my left shoulder hurts so bad that the pain can really be excrutiating! And since I'm a lefty, I couldn't possibly mix anything that would probably require the muscle power strength of a body builder.

I can kead the dough by hand, but mixing it and cake batters is another issue. Thankfully, I can get the help that I need with one of my three stand mixers or the bread machine!

But all this talk about bread has me wanting to make some soon. There is nothing like the smell of freshly baked bread in the oven seeping all through the house!! Makes you want to eat the whole loaf with some seasoned herbed oil or butter on it!!!
 
I haven't been able to knead dough for several years now because of my Carpal Tunnel Syndrome. Here's how I make mine Shermie: Honey Wheat Bread. I doubled the recipe and used the KA to knead it. After the dough came together I set it on "2" and let it go about 10 minutes.
 
Sounds about right. The KA Stand Mixers have tremendous power because they are pretty powerful!! My 4.5-qt K-45SS has practically been to the war in Iraq and back with all of the daunting tasks I assigned it to in the 26 years that I'd had it.

Still going strong as ever! I LOVE it!!

I, also, have Carpal Tunnel Syndrome.

Even though I wasn't diagnosed for it, I can pretty much figure it out. Can't sleep with my arms totally bent or straight out. Only bent a little and propped on a pillow. My arms will hurt & go to sleep on me and part of my hands.
 
Last edited:
I had to have the surgery in both hands. The pain was terrible. I would wake up in the middle of the night in tears because it hurt so bad. Since the surgery, they are much much better but they still bother me if I do anything repetitious for any length of time and I don't have anywhere near the strength in my hands that I used to have.
 
Yeah, if I grab onto something for too long, my hands get cramps. Which is why I don't mix heavy batters or dough by hand.
 
Status
Not open for further replies.
Top