What are you Baking today?

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:oops:

Seems I used wrong word when described the dough. No its not shortcrust dough but something else. Its more like dry cake dough. Better I will post later the recipe as I can´t find the right word for it.

Custard? I didn´t use custard with cake at all.
 
Saliha said:
:oops:

Seems I used wrong word when described the dough. No its not shortcrust dough but something else. Its more like dry cake dough. Better I will post later the recipe as I can´t find the right word for it.

Custard? I didn´t use custard with cake at all.
Click to expand...

That's quite all right, the short crust looks like it would work though - I cheat and use pre-made Pillsbury pie crusts that I roll out a bit. The short crust would be perfect for the Steak and Guinness Pie.

I've made rhubarb pie with a custard filling and that's what the top of yours looks like to me. I didn't realize your was a cake.

This is similar to what I did but used the Betty Crocker recipe.

http://allrecipes.com/recipe/rhubarb-custard-pie-iv/?mxt=t06dda
 
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I am baking cookies:

FXZ65Cs.jpg


Coconut and cinnamon cookies. I could say that I am practising for the Christmas time. :biggrin:
 
Apple pie today:

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I read the thread about Paula Red apples and tried them with this pie. Tasty apples and they work well in the pie too, thanks for this apple thread, Lee.

:thumb:
 
I made some apple marmelade filled pastries today and apple roses:

Ux9OTOo.jpg


Roses are a little pale variety, :tiphat: but they are tasty anyways.
 
^^ I worked years ago as a web designer. Maybe it has some influence to my pics.

Say "cheeeeeeeeeeeeese"!
smiley_camera_flower.gif
 
My father has tomorrow 85th birthday. I baked the cake:

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:wub:

Chocolate cake filled with apricot marmalade. Decorated with chocolate candies.
 
this AM it was 59'F in the house....so it's back to "Baking-R-Us"

from Artisan Bread in Five Minutes per Day.... a rye loaf - cut the receipt back from four loaves to one, no caraway seeds for the first attempt.

nice result - loafing was required to go with the corned beef.....
 

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Oooo, I would love to have one of those corned beef on rye sandwiches, Chowder!

Lee
 
the rye bread is quite good - DW thinks it needs a bit more ryeness, so I'm gonna' play the the proportions. the recipe said makes four one pound loaves - reduced it to one, felt a bit light, it is a bit small - but it scaled at 15-1/8 ounces after cooling down. next trip I'll do a "two pounder" methinks.

the corned beef is so-so. typically supermarket taste/quality/seasoning. one problem for household=2 is size. that one was near four pounds. it's another round a sandwich and then into the freezer.

anyone with experience in freezing corned beef? better to freeze before / after cooking?

I'm on the warpath to check out all our local "farmers' markets" - they ain't really so farmer anymore.... but some of the wider area butchers make weekly appearances. one offers Berkshire pork - need to see what he has in selection.

our local butcher is excellent for beef, 'commercial' pork and some house made sausage stuff. but he's strictly bread and butter type cuts/offerings - no lamb, no veal, chicken - no duck/goose, etc. it's all local Amish raised so it is tasty - well the chicken is Ohio Amish....not so local, but it is good.
 
I've only frozen corned beef BEFORE cooking, CM.

I love the stuff, so eat the cooked meat until it's gone.

Lee
 
Apple crisp sounds like the ticket.My rhubarb is still looking good and should make a rhubarb crisp before it's too late. There is so much I could make but then I'd eat it all. :thumb:
 
New version of the basic cookies - coffee & chocolate cookies:

sbbckCS.jpg


They started to smell delicious when chocolate melted in the oven.

:wub:
 
Saliha said:
New version of the basic cookies - coffee & chocolate cookies:

sbbckCS.jpg


They started to smell delicious when chocolate melted in the oven.

:wub:
Click to expand...

Saliha,
:wow:

Would you please post this pic and recipe in new thread of it's own?

If so, thanks!

Lee
 
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