What are you Baking today?

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Guess, I am not baking today. Been planting in the garden. Beside I am tired just looking at all the work JoeV has done.
Joe sure does look nice and for a great cause. CF
 
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chilefarmer said:
Guess, I am not baking today. Been planting in the garden. Beside I am tired just looking at all the work JoeV has bone.
Joe sure does look nice and for a great cause. CF
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Thanks. I do it three times a year for them. I go through 20#+ of flour, and it takes about 5 hours from start to finish.
 
I just started some dough for focaccia in the bread machine. I let the machine do the kneading and first rise, then put the dough in a pan for the second rise, topping with Parmigiano Reggiano cheese and rosemary, and baking.
 
Guts said:
Good job Sherman about a picture of the pan you baked it in. I'd like to see that also
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Guts, here's a pice of the pan that I always use for the 7up cake;


It's a bit beat up and some of the non-stick coating has come off, but still does the job, and I wouldn't part with it!!

Because it has a solid bottom.

Most tube cake pans has loose removable bottoms. I don't like that because some of the cake batter can leak out through the bottom of the pan!!

Get a solid one if you can. :smile:
 

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JoeV said:
It seems like we have had that spoon rest forever. I found it here on Amazon dot com if you're interested. We like it because it has a silicone base that does not slip and does not scratch the countertop like a ceramic spoonrest might do.
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Thanx, JoeV! Saw it there.

It's on my wish list.

I'll order it the next time that I order stuff from Amazon.com, which will be Wednesday. :smile:
 
Well, now I'm thinking about replacing my exiting tube pan.

It DOES look rather beat up and it's non-stick quality has worn off (the most recant 7up cake didn't come out easy at first and some of that luscious golden crust had stuck to the pan).

So I went to Amazon.com and found THIS one, a Nordicware ( pictured below), plus a few more brands like it!! So I'm going to order a few of them (2 or 3) this week.
 

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chilefarmer said:
Sherman, a pan that bakes a cake like the one in your photo, does not need to be replaced. That old pan did a super job. Cf
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But it sticks now.

I still might keep it, but I plan to start selling this luscious cake, so I need 2 or more new tube pans anyway. :cooking:
 
Just took 2 chocolate pound cake out of the oven. First time making it. House smells wonderful. I can't wait to cut one. Pictures tomorrow.
 
Thank you Sherm and Lee. It was good but not quite like the Pepperidge Farms chocolate pound cake I used to be able to get in the freezer case. :sad: I loved that.
 
You welcome!

I think Sara Lee used to make the chocolate pound cake as well, but now it still the plain pound cake, which isn't all that bad.
 
I made a Blueberry Coffee Cake. I used a couple different recipes for inspiration and came up with this. It's a keeper!
 

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Mama said:
I made a Blueberry Coffee Cake. I used a couple different recipes for inspiration and came up with this. It's a keeper!
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Mmmmmmm!! Mama, that coffee cake looks so good! We're not so very far away from blueberry season up here (provided it finally stops being 27 degrees outside!) and I'd sure love to try this one out. Hope you plan to post your recipe. :wave:

Fallon
 
Thanks y'all! I'll try to get it written up within the next couple of days. It's been pretty crazy around here lately.
 
Dang Mama, That looks so delicious. Another item to add to my food group. You know I love sweets. Maybe that is why I am as big around as I am tall. I need to eat more grower taller. CF
 
No-knead cinnamon rolls fresh from the oven this morning.

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There...I hid them under some butter-cream frosting so nobody will know what they are and try to steal them.
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The cinnamon rolls look delicious Joe after looking your recipe I have a question about the frosting. As stated in the recipe you use lemon extract or oil, I suppose it would be okay to use orange flavor. What I'd like to know is; which you prefer the extract or the oil? And have you ever tried using any flavored oil with your dough? The reason I asked, I was entertaining thoughts of purchasing some orange oil.
Thanks in advance
Kim a.k.a. guts
 
Guts said:
The cinnamon rolls look delicious Joe after looking your recipe I have a question about the frosting. As stated in the recipe you use lemon extract or oil, I suppose it would be okay to use orange flavor. What I'd like to know is; which you prefer the extract or the oil? And have you ever tried using any flavored oil with your dough? The reason I asked, I was entertaining thoughts of purchasing some orange oil.
Thanks in advance
Kim a.k.a. guts
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I actually use vanilla,lemon and orange extract, all of which I make myself. I have not tried using the oils, but would be interested in knowing how they turn out that way.
 
These just came out of the oven. Taking them to our DD's home where we will make Chicken Cacciatore for dinner.

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Thank you for the reply Joe I was talking to Stan at New York Baker's ( that's a local warehouse here in San Diego which mainly due Internet sale) and he told me that the oil is more intense than the extracts. I told him that I want to flavor my dough and he suggested oil. I'm going to get some of this from him and play around with it. I will post my results later as I haven't gotten oil yet. If the orange oil works out well for me I will experiment with the lemon oil also.
 
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