Baking ~ Foodies Wanted

[Leigh]

Originally Posted by Lady_Di

I do love to bake, though I personally do not have a sweet tooth per se. I get true satisfaction from making other happy with what I make. And for me, I simply adore the scent of something incredible baking in the oven. Have been torturing those that live in my building with the amazing smells that waft thru.

One of the things I really love is more akin to creating art. Like painting with fruit on a wonderful torte. The colour is divine, hard to beat what mother nature can create.

And I think you have a wonderful idea about going to school for your mad culinary interests. Follow your passion and you will be happy the rest of your life - your work will not feel like work, will be more joy than anything you can imagine. Pastry shoppes, baking in general is not for light weights, it is a lot of work. But it is fun! And the creative process is especially enjoyable, yes?

Now I want to make some killer brownies and take them to some friends. For me the best part is the smell. I can stay out of them completely. Which is a good thing for me.

Sitting down with you, pouring a cup of tea and cutting up a Yakima Peach.

I've watched so many shows and know a few people who have worked in restaurants and I know that it wouldn't be for lightweights but I think it would be alot of fun so I'm definitely going to go for that course so I can eventually begin my own business ~ I'm sooooooooooo excited now

[Novelafemme]

Friends....we have BREAD MAKING SUCCESS!!!!

Following my youtube hero's advice, I made two incredible (pat-pat-pat) loaves of whole wheat bread last night. I really believe that making sure your water is around 115 degrees before you put the yeast in, is key to being successful.

Oh, and it tastes good, too

[Lady_Di]

Originally Posted by Novelafemme

Friends....we have BREAD MAKING SUCCESS!!!!

Following my youtube hero's advice, I made two incredible (pat-pat-pat) loaves of whole wheat bread last night. I really believe that making sure your water is around 115 degrees before you put the yeast in, is key to being successful.

Oh, and it tastes good, too

Yes, those yeasties are sensitive creatures indeed.

Grats!!!

Woohooo on your first success with the bread making! Now I want to make bread! Which is so much better done by hand. My ex had a bread making machine and I could never quite the hang of it, I need to touch my dough. Feel it, respond to it accordingly.


And I will be getting the white whole wheat, great stuff. King Arthur ftw!

Thanks for the reminder Jo

[WingsOnFire]

Ok, so now I have the desire to bake today... ALOT..

Congrats on the success of your bread!! Yes it does take the water being of the correct temperature.. I have always used a bread machine.. Now I want to try out making it by hand...

I want to go buy butternut squash to make the butternut squash bread.. Damon thought that sounded disgusting.. more for me!

Just Jo - Can I please have your banana cake recipe? I have made banana bread for the household so much the past 3 weeks I am ready for something new!!

I made no bake cookies yesterday.. they were very yummy!! I had to put half in a container and cover it so I didnt eat them all... I too like allrecipes.com.

Ok... so I want to bake all day... what the hell??? lol..

[LaneyDoll]

My forte is sweets-ie "crack brownies" (which got their name for their "crack-like" addictiveness) my banana-split brownies (yummy) and my black forest cake.

But, I wondered if anyone has a "tried & true" recipe for German chocolate cake.

[little_ms_sunshyne]

Where have you been all my life!!! I have a crazy SWEET TOOTH!!! My newest addiciton:

http://www.pauladeen.com/recipes/vie...ey_butter_cake
Gooey Butter Cake
Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar
Directions
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together.
Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.


PAULA DEEN I HEART YOU!!!!!!!!!!!!!!

[WingsOnFire]

Originally Posted by LaneyDoll

My forte is sweets-ie "crack brownies" (which got their name for their "crack-like" addictiveness) my banana-split brownies (yummy) and my black forest cake.

But, I wondered if anyone has a "tried & true" recipe for German chocolate cake.

Since DamonK LOVES brownies.. maybe I can have your crack brownie, nanner split brownies and black forest cake recipes??

[Leigh]

My parents and I are all type 2 diabetics so yes if anyone has any recipes for diabetics I know we'd all appreciate it (even the non diabetics)

[JustJo]

Originally Posted by MidnightBlueEyes

Just Jo - Can I please have your banana cake recipe? I have made banana bread for the household so much the past 3 weeks I am ready for something new!!

Ok... so I want to bake all day... what the hell??? lol..

Happy to share!
This one isn't health food, but we like it...and it's a great way to use over-ripe bananas. When they are getting too spotty on the counter I toss them (in the peels) into the freezer, where they turn hard and black. When I want to bake a cake, I pull them out and let them thaw a bit on the counter.

Rooster's Favorite Banana Cake

Preheat the oven to 350 degrees.

Mix together:

• 2-1/2 cups flour (the white whole wheat works here too)
• 1-2/3 cups sugar (did I mention this wasn't healthy stuff?)
• 1-1/4 tsp. baking powder
• 1-1/4 tsp. baking soda
• 1 tsp. salt

Once the dry ingredients are well blended, you'll add:

• 2/3 cup soft shortening (I like butter flavored Crisco....bad, I know)
• 2/3 cup buttermilk (or squeeze a little lemon juice or put a spoonful of vinegar in the fresh milk and let it sit for a minute)
• 3 chopped or mashed over-ripe bananas (without the peels of course *giggle*)
• 2 large eggs

I put this into a bundt pan (cuz we like our cake by the bump, not the slice), but you can use a 9 x 13 rectangle or 2 regular cake pans if you prefer. Whatever you use, either grease and flour your pans, or spray Pam like crazy. Banana cake can grab on.

The bundt pan takes 50 - 55 mins., layers might be done in a half hour...rectangle maybe 40 - 45 minutes.

This is one you'll have to test with a cake tester or broom straw to make sure it comes out clean. The moisture content of bananas (and the size) vary widely....so times aren't exact.

I don't frost it...we like it just the way it comes out of the oven....but I've always thought a caramel frosting would be yummy.

Enjoy!

[SnackTime]

Originally Posted by JustJo

Happy to share!
This one isn't health food, but we like it...and it's a great way to use over-ripe bananas. When they are getting too spotty on the counter I toss them (in the peels) into the freezer, where they turn hard and black. When I want to bake a cake, I pull them out and let them thaw a bit on the counter.

Rooster's Favorite Banana Cake

Preheat the oven to 350 degrees.

Mix together:

• 2-1/2 cups flour (the white whole wheat works here too)
• 1-2/3 cups sugar (did I mention this wasn't healthy stuff?)
• 1-1/4 tsp. baking powder
• 1-1/4 tsp. baking soda
• 1 tsp. salt

Once the dry ingredients are well blended, you'll add:

• 2/3 cup soft shortening (I like butter flavored Crisco....bad, I know)
• 2/3 cup buttermilk (or squeeze a little lemon juice or put a spoonful of vinegar in the fresh milk and let it sit for a minute)
• 3 chopped or mashed over-ripe bananas (without the peels of course *giggle*)
• 2 large eggs

I put this into a bundt pan (cuz we like our cake by the bump, not the slice), but you can use a 9 x 13 rectangle or 2 regular cake pans if you prefer. Whatever you use, either grease and flour your pans, or spray Pam like crazy. Banana cake can grab on.

The bundt pan takes 50 - 55 mins., layers might be done in a half hour...rectangle maybe 40 - 45 minutes.

This is one you'll have to test with a cake tester or broom straw to make sure it comes out clean. The moisture content of bananas (and the size) vary widely....so times aren't exact.

I don't frost it...we like it just the way it comes out of the oven....but I've always thought a caramel frosting would be yummy.

Enjoy!

Let me tell you...DELICIOUS!

It does not last long...especially when you have a growing boy eat the last 5 bumps of itLOL

[Leigh]

I just have to say that I *love* all of these posts, the sharing of good food and simply having fun while enjoying yummy recipes and good times

[WingsOnFire]

Originally Posted by JustJo

Happy to share!
This one isn't health food, but we like it...and it's a great way to use over-ripe bananas. When they are getting too spotty on the counter I toss them (in the peels) into the freezer, where they turn hard and black. When I want to bake a cake, I pull them out and let them thaw a bit on the counter.

Rooster's Favorite Banana Cake

Preheat the oven to 350 degrees.

Mix together:

• 2-1/2 cups flour (the white whole wheat works here too)
• 1-2/3 cups sugar (did I mention this wasn't healthy stuff?)
• 1-1/4 tsp. baking powder
• 1-1/4 tsp. baking soda
• 1 tsp. salt

Once the dry ingredients are well blended, you'll add:

• 2/3 cup soft shortening (I like butter flavored Crisco....bad, I know)
• 2/3 cup buttermilk (or squeeze a little lemon juice or put a spoonful of vinegar in the fresh milk and let it sit for a minute)
• 3 chopped or mashed over-ripe bananas (without the peels of course *giggle*)
• 2 large eggs

I put this into a bundt pan (cuz we like our cake by the bump, not the slice), but you can use a 9 x 13 rectangle or 2 regular cake pans if you prefer. Whatever you use, either grease and flour your pans, or spray Pam like crazy. Banana cake can grab on.

The bundt pan takes 50 - 55 mins., layers might be done in a half hour...rectangle maybe 40 - 45 minutes.

This is one you'll have to test with a cake tester or broom straw to make sure it comes out clean. The moisture content of bananas (and the size) vary widely....so times aren't exact.

I don't frost it...we like it just the way it comes out of the oven....but I've always thought a caramel frosting would be yummy.

Enjoy!

yummmmm... it is now in the oven..

[Blue_Daddy-O]

Ok... I'm looking for help! I can't seem to get a straight answer yet, so I'm hoping maybe there will be a baking pro somewhere on the ol BP!

My muffins keep caving in the middle after I bring them out of the oven. It's like deflating tires, but faster. LoL. It only takes them 5 seconds to deflate.

I'm thinking they need more flour, but not sure if I should raise it to 1 1/4 cups, 1 1/2 cups, or 2 cups. If anyone has any tips, secrets, suggestions please let me know. I want to perfecto my muffins.

These are the ingredients:

Pumpkin
Spices
Oil
Flour
Salt
Applesauce
Honey
an egg
Oats
Vanilla Extract
Baking Powder
Baking Soda

Bake at 375 for 15 to 20 minutes.

My second try I left the oats out and did a full can of pumpkin instead of 3/4ths. I also tried half a cup of white flour/half a cup of wheat pastry flour. I was doing 1 cup of wheat pastry flour before. I also increased the honey to 1 cup instead of 1/2 a cup.

Thoughts?