In my oven.........
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In my oven.........
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Tonight I baked the usual chocolate chip cookies but subsituted white chips.  And I added lots of pecans. And ....... I made a big batch of those great Snickers candy bar cookies.  I did hol
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Re: In my oven.........

posted at 6/6/2011 2:16 PM EDT
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
In Response to Re: In my oven.........:
Susan -- thank you for the Black Bottom recipe ...... that's one I will try. Can anyone tell me why there's vinegar in a sweet cake recipe?
Posted by Nancy G


      Hi Nancy and Susan,vinegar is an acid which causes a reaction with baking soda and makes it work to raise the cake.Lemon juice and orange juice do the same.I have a banana bread recipe that calls for a small amount of orange juice for the same reason.

Re: In my oven.........

posted at 6/6/2011 3:26 PM EDT
Posts: 7293
First: 6/23/2010
Last: 4/17/2014
Thanks Gale .

Re: In my oven.........

posted at 6/7/2011 12:57 PM EDT
Posts: 1856
First: 10/8/2010
Last: 2/12/2014
In my oven this morning was a chocolate sheet cake.  I wanted to make something that didn't take long to bake as it is too hot to have the oven on long.  Baked in a jelly roll pan it only takes 20 minutes and I always turn off the oven at least 5 minutes before it is done.  Now I have to go make the frosting.

Re: In my oven.........

posted at 6/7/2011 3:33 PM EDT
Posts: 3921
First: 9/5/2010
Last: 4/17/2014
I baked the fresh crab cakes in the toaster oven. Less time less heat.

Re: In my oven.........

posted at 6/7/2011 10:28 PM EDT
Posts: 7293
First: 6/23/2010
Last: 4/17/2014
Surprised  Nothing in my oven!!!  It's too hot to bake cookies.  It's too hot to cook.

Re: In my oven.........

posted at 6/7/2011 11:50 PM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
Thanks Gale for the for the information.

Your welcome and I hope you enjoy them.  I think early tomorrow morning I will be making them, before it gets too hot!!  Suppose to be 
96-98* tomorrow and Thursday.  Record breaker!! 

Re: In my oven.........

posted at 6/8/2011 7:09 AM EDT
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
In Response to Re: In my oven.........:
Thanks Gale for the for the information. Your welcome and I hope you enjoy them.  I think early tomorrow morning I will be making them, before it gets too hot!!  Suppose to be  96-98* tomorrow and Thursday.  Record breaker!! 
Posted by Susan K


You're welcome !

Re: In my oven.........

posted at 6/8/2011 10:13 AM EDT
Posts: 1856
First: 10/8/2010
Last: 2/12/2014
I have to tell you the Texas sheet cake I made yesterday called for 3/4 cup butter and I substituted 1/2 cup oi.  Cake came out great and tasted fine.  Less fat and no saturated fat.

Re: In my oven.........

posted at 6/8/2011 12:04 PM EDT
Posts: 7293
First: 6/23/2010
Last: 4/17/2014
How do you know the amount of sub? 
Judy how did you know to use 1/2 cup oil instead of 3/4 cup butter?

Re: In my oven.........

posted at 6/8/2011 10:14 PM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
I made the Black Bottom Cupcakes today and boy did my husband like them.  Excellant recipe, easy to make and very yummy; I did add some extra Nestle's Mini Mmorsels to the filling recipe.

So those of you who are going to try this recipe, you won't be sorry!!

Re: In my oven.........

posted at 6/8/2011 11:18 PM EDT
Posts: 1856
First: 10/8/2010
Last: 2/12/2014
In Response to Re: In my oven.........:
How do you know the amount of sub?  Judy how did you know to use 1/2 cup oil instead of 3/4 cup butter ?
Posted by Nancy G


I just decided it would be enough.  3/4 cup of oil seemed like it would be too much.  i do that all the time with oil and I also cut the sugar just a bit in most recipes.  Cakes not quite as much--I think I cut 1/4 cup out of this one, but things like zuccnhni or banana bread or muffins I cut quite a lot

Re: In my oven.........

posted at 6/9/2011 8:58 AM EDT
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
Chinese almond cookies and lemon squares.

Re: In my oven.........

posted at 6/9/2011 9:38 AM EDT
Posts: 888
First: 10/15/2010
Last: 3/2/2014
Peach Bread Pudding.  This recipe makes two 9 x 12" pans of bread pudding, so I get to share one with a friend.  I also make a sauce to go over the bread pudding. I've made half recipes of both the pudding and the sauce.

6 1/4 cup milk, 1 lg can sliced peaches, 9 eggs, 4 Tbs vanilla extract, 3 1/2 cups sugar (I don't add this much, usually about 2 3/4 cup), 1/2 pound butter or margarine, dash of salt, 1 cup raisins, 1# bread, dash of cinnamon.

Mix milk, peaches and eggs in a large bowl.  Add salt,  vanilla, sugar and mix again.  Melt margarine and mix with other ingredients.

Sprinkle raisins in the bottom of two 9 x 13" pans.  Don't need to grease pans.

Pull bread into small pieces a bout 2" square.  I don't remove the crust, it tastes as great as the plain bread. Don't squeeze or mash the bread.

Add half the bread into each pan and pour half of the egg and mil mixture over the bread, making sure all the bread is thoroughly covered and moist.

Sprinkle lightly with cinnamon - I also grate a little fresh nutmeg over the pans.

Bake at 325 until golden brown.  Serve warm as is, with milk or with ice cream.  I'm adding the sauce recipe which is what I use.

Sauce:

3 cups milk
1/2 cup sugar
dash of salt
1 Tbs vanilla extract
1 Tbs cornstarch
Nutmeg

Mix milk and vanilla in bowl.  Mix sugar, salt and corn starch in another bowl.  Add to milk mixture and stir until lumps are gone.  Put into a saucepan and simmer until mixture thickens.  Pour over bread pudding and top with a sprinkle of nutmeg.

Re: In my oven.........

posted at 6/9/2011 9:40 AM EDT
Posts: 888
First: 10/15/2010
Last: 3/2/2014
FORGOT TO STATE THAT I DRAIN THE PEACHES BEFORE MAKING THE BREAD PUDDING.

Re: In my oven.........

posted at 6/9/2011 11:09 AM EDT
Posts: 7293
First: 6/23/2010
Last: 4/17/2014
Wonderful sounding recipe -- thanks Bakery

Re: In my oven.........

posted at 6/9/2011 1:05 PM EDT
Posts: 1856
First: 10/8/2010
Last: 2/12/2014
Peach bread pudding sounds great.  I love anything with peaches.

Re: In my oven.........

posted at 6/9/2011 5:45 PM EDT
Posts: 1627
First: 8/9/2008
Last: 6/11/2013
This recipe looks great and I have printed it. This will go on my to try list. I love
bread puddings and peaches.  This is a great combination!  Thank you for the
recipe!

Re: In my oven.........

posted at 6/9/2011 6:18 PM EDT
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
That looks like a wonderful recipe.We love bread pudding and this looks special.Thanks so much for sharing.

Re: In my oven.........

posted at 6/9/2011 7:04 PM EDT
Posts: 336
First: 11/28/2008
Last: 3/1/2014
I am going to bake off some meatballs w/fresh parsley that I grow in my herb garden.  I LOVE spring in the Northwoods!

Re: In my oven.........

posted at 6/9/2011 11:24 PM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
In Response to Re: In my oven.........:
Peach Bread Pudding.  This recipe makes two 9 x 12" pans of bread pudding, so I get to share one with a friend.  I also make a sauce to go over the bread pudding. I've made half recipes of both the pudding and the sauce. 6 1/4 cup milk, 1 lg can sliced peaches, 9 eggs, 4 Tbs vanilla extract, 3 1/2 cups sugar (I don't add this much, usually about 2 3/4 cup), 1/2 pound butter or margarine, dash of salt, 1 cup raisins, 1# bread, dash of cinnamon. Mix milk, peaches and eggs in a large bowl.  Add salt,  vanilla, sugar and mix again.  Melt margarine and mix with other ingredients. Sprinkle raisins in the bottom of two 9 x 13" pans.  Don't need to grease pans. Pull bread into small pieces a bout 2" square.  I don't remove the crust, it tastes as great as the plain bread. Don't squeeze or mash the bread. Add half the bread into each pan and pour half of the egg and mil mixture over the bread, making sure all the bread is thoroughly covered and moist. Sprinkle lightly with cinnamon - I also grate a little fresh nutmeg over the pans. Bake at 325 until golden brown.  Serve warm as is, with milk or with ice cream.  I'm adding the sauce recipe which is what I use. Sauce: 3 cups milk 1/2 cup sugar dash of salt 1 Tbs vanilla extract 1 Tbs cornstarch Nutmeg Mix milk and vanilla in bowl.  Mix sugar, salt and corn starch in another bowl.  Add to milk mixture and stir until lumps are gone.  Put into a saucepan and simmer until mixture thickens.  Pour over bread pudding and top with a sprinkle of nutmeg.
Posted by Bakery1 G


I love bread pudding.  Thanks for the recipe, it looks like one that would be easy to change by using other fruits. Even better that canned peaches can be used, it is so difficult to find GOOD juicy, tasty, peaches.  So often the peaches are mealy and tasteless.
I remember going south with my parents when I was a kid we would stop at road side stands and buy bags of fresh peaches.  They were so juicy we would get so sticky and the peach fuzz would stick into our skin.  It was sort of like rubbing fiberglass on your face. But the taste was so good we just could not stop eating them.
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