Baking ~ Foodies Wanted

[Leigh]

I was looking through the forum and didn't see any threads specifically geared towards baking so I figured that I would create one. I've always loved sweets, chocolates, cakes, muffins, cupcakes etc but never did attempt to bake things other than the occasional birthday cake or brownie from the boxes found in stores. However lately with all sorts of shows coming out like Cake Boss, Cupcake Girls, Cupcake Wars etc it got me to thinking ~ what would it be like to bake as, say, a career choice?

Well I have the opportunity to possibly get funding to go to school to get a degree and I was going to go into accounting originally but what about a cooking diploma? I've been thinking about opening my own cupcake shop or something like that here in Winnipeg and I've had alot of ideas running through my head but of course its all just a dream for now. What I want more than anything is to share this thread with fellow BFP'ers who love to bake; cakes, cupcakes, muffins, pies etc. I thought it would be cool to exchange recipes, bounce ideas off of one another, and just talk about all subjects under the baking spectrum.

Come in and sit down with beverages and pastries, and let's talk about how much we all love to bake :-)

[JustJo]

I've always loved to bake and have been baking from scratch since I was about 10. In fact, the only things I use mixes for are corn bread (Jiffy) and sometimes pumpkin bread (Pillsbury) when I'm feeling lazy. :)

I had to chuckle when I read your OP because I'm literally baking bread right now....it's on its first rising, and soon I'll punch it down, divide it in two, put one back to rise as a plain loaf and knead shredded cheese and herbs into the other one.

I've also got 3 over-ripe bananas in the fruit basket that will be becoming banana cake later on today...my son's favorite.

The idea of opening a bakery has been a long-term fantasy for me...and one I may actually carry through on eventually. It's long hours in the middle of the night for the baker....so probably not until my son is grown....but it sounds pretty darn good to me.

Besides, my chocolate chip cookies are already quasi-famous! :cheesy:

[kittygrrl]

i love dessert but a good bread can do amazing things for my mood..i don't indulge much but when i do i love to do homemade pitas..and coconut cake i absolutely adore...:|

[Leigh]

LOL Jo, I bet that anything you bake is fabulous :D

I've baked a couple things based on recipes, but I'm hoping to do more in the future. I want to get into more than just the occasional cake or whatnot, I'm hoping to venture into pies and cupcakes and more ~ I'll probably even take pics and tell of my baking adventures as time goes on and this thread starts hopping more. I think it'll be fun for all of us who love baking to share things in here while having fun - I look forward to it :-)

[Novelafemme]

I've always loved to bake and have been baking from scratch since I was about 10. In fact, the only things I use mixes for are corn bread (Jiffy) and sometimes pumpkin bread (Pillsbury) when I'm feeling lazy. :)

I had to chuckle when I read your OP because I'm literally baking bread right now....it's on its first rising, and soon I'll punch it down, divide it in two, put one back to rise as a plain loaf and knead shredded cheese and herbs into the other one.

I've also got 3 over-ripe bananas in the fruit basket that will be becoming banana cake later on today...my son's favorite.

The idea of opening a bakery has been a long-term fantasy for me...and one I may actually carry through on eventually. It's long hours in the middle of the night for the baker....so probably not until my son is grown....but it sounds pretty darn good to me.

Besides, my chocolate chip cookies are already quasi-famous! :cheesy:

Jo, can you share your recipe for homemade bread with us *me :) I have struggled with learning the whole process and other than using a bread machine, have never been successful. Thanks in advance!!!

Like Jo, I have been in love with baking since I was a little girl. Since it's so hot in Tucson I tend to get the urge once fall sets in, but I still love to make various breads during the warmer months. I have a secret cinnamon swirl banana bread recipe from my maternal grandmother that I adore <3

[Rockinonahigh]

I think your idea is a fine one,there were two thinggs I wanted to do in haveing a job in my lifetime.One was train horses till I had done all I wanted to do,then become a chef.My only regeret is I didnt do it sooner than I did,at age 50 I went to culinary school,on one hand it was the hardest thing I have done cause I hadnt cracked a text book since high school then there was the age factor of me being the oldest on my class most being around 19 to 25..that was anothe lesson to learn cause people shure have changed a lot over the years.
Culinary school isnt a walk in the park,you can bet it will take lots of work in class as well as in the lab(kitchen).Dont be afraid to make a mistake in anything you do its part of the learning process nomatter what you choose.It took me two years to get through my chef training and graduate.So many folks get into this trade and are shocked to find out how much book work there is to it and trere will be lots of it.Be chosey as to which school you go to as the better it is the more you will learn,Cordon Bleu is rally good,Culinary Instatute of America is another good one,Look in your area at the local colleges or trade schools or look for specilaty schools by well known Chefs that have a school of there own.I went to a local trade school,it was pretty good but I never thought I got he training I should have gotten in many areas ..such as bakeing,working sugar,cake decorateing ..Ice carveing even will add to you credentials that you will need to inhace your resume.If you have anymore questions just ask, I will anser them,pm me or ask hear.
Good luck in your venture and happy bakeing.

[Leigh]

Jo, can you share your recipe for homemade bread with us *me :) I have struggled with learning the whole process and other than using a bread machine, have never been successful. Thanks in advance!!!

Like Jo, I have been in love with baking since I was a little girl. Since it's so hot in Tucson I tend to get the urge once fall sets in, but I still love to make various breads during the warmer months. I have a secret cinnamon swirl banana bread recipe from my maternal grandmother that I adore <3

I never really got much of a chance to bake, or even cook, when I was younger so I'm just starting now so to speak. I really want to learn more hence why I'm thinking about taking a baking course ~ why not go into something that yes will be alot of hard work but will be fun at the same time? I'm leaning towards that for sure :)

[JustJo]

I actually have a "basic bread" recipe that I simply vary any which way. I've never used a bread machine, so I'm not sure how much you know....but here goes. :)

Jo's Basic Bread

In a large bowl (preferably something like pottery that will hold the warmth, but plastic works...just not metal)....

Pour 1 cup cold water and 1 cup boiling water (the cheater's method for getting the warmth that the yeast likes).
Stir in a couple spoons full of sugar or honey (to give the yeast something to eat).
Sprinkle 1 envelope of dry yeast on top...and leave it alone for a few minutes. You'll start to see the yeast bubble and foam up onto the surface of the water. This means you've got live yeast...a must for bread.

After it's bubbled and foamed a little, pour in 1 cup of flour....preferably white to start with....and stir for a minute or two. This develops the gluten and lets the yeast grow without overwhelming it.

Gradually add and stir in 4 more cups of flour (white, wheat or my favorite "white whole wheat" from King Arthur that has the nutrition of whole wheat but the consistency of white), 2 tablespoons of butter or shortening (a must to keep the bread fresh) and 1 tablespoon of salt (which is a must...bread without salt tastes terrible). Don't put the salt in first....salt stops the action of the yeast if it gets too sudden of a hit.

At this point you can also stir in a variety of other things....but keep in mind that this recipe makes two loaves. They'll be another chance later to customize a single loaf. If you want both loaves the same you could stir in raisins and cinnamon, or shredded cheese and herbs....maybe 1/2 cup of dry milk solids if you want a little more protein in your bread.

Don't stir too long....just enough to get most of it mixed in.

Turn the dough out onto a floured counter top (I pour another cup of flour onto the counter), flour your hands and start kneading. The best way I can describe kneading is to squish with the heels of your hands, fold the dough over, squish again, fold, squish....and keep going. You're basically mixing the dough and adding air...which you want.

I let the dough pick up as much flour from that last cup as it wants to. You don't want it sticky, but you don't want to knead it forever and force it to pick up all the flour or your bread will be tough.

Knead for a few minutes, then let it rest while you wash, rinse and dry your bowl. You'll be using it again in just a moment. In your clean dry bowl, pour a little olive or vegetable oil and rub it all around to oil the bowl...fingers work, or a folded paper towel.

Drop the dough in the bowl, turn it over so the oiled side is up, cover the bowl with a clean dishtowel and put it in a warm place without cold drafts.

Once it's doubled in size (which can take an hour or three depending on the temperature of the room, the yeast, and sometimes the alignment of the moon :) ), you'll punch the dough back down, turn it out onto that floured counter again, and knead it for a few more minutes.

Divide the dough in two.

Here's where you can customize a single loaf if you want...by kneading in any additions. I traditionally make one plain loaf and one with shredded cheese and mixed herbs kneaded in just because it's what we like best.

Shape the dough into two loaves (the shape need not be perfect) and put into bread pans that you've either oiled or sprayed with Pam. Cover with that dish towel again and wait.

In 45 minutes or so, your loaves will be almost doubled in size.

Turn the oven on to 350, and once it's fully preheated, pop in those loaves. Bake for 35 or 40 minutes, depending on your oven.

The loaves will be lightly browned and, if you turn the loaf out of the pan, will sound a little hollow when you tap on the bottom with open fingers.

Let them cool (if you can resist)....and enjoy! :)

[Christy51274]

Thanks Leigh for posting. I've been baking now for a few years now, sometimes a la box and other times, from scratch. I feel that there are only a few recipes that I'm truly good at and they'll probably always remain my staple baked goods.

Cupcake shops are so en vogue right now! The ones that are around are very well known even outside of the city! Accounting may sound like more of a secure bet, but follow your heart. If you do what you love, then you'll shine!

I've yet to find a recipe for Tres Leches that wows me. If anyone has any to share, it would be greatly appreciated.

I live close to Baltimore, and have heard of this place in D.C. Must be pretty amazing to have folks all the way up here talking about it. Here's the link:

http://www.georgetowncupcake.com/

Christy
:blueheels:

[WolfyOne]

I grew up with relatives that owned 2 bakeries. As a kid, i really liked spending time there. I can tell you one of my uncles had 3 heart attacks or maybe strokes, I can't remember. I do know my mom said it came from the long hours and heat he'd be in, in the bakery while he baked. That was long ago and and thank goodness for air conditioning nowadays. when they were ready to retire, there wasn't a family member anywhere that wanted to take on the business, so they sold to outsiders. In order to take on a bakery, you don't really need culinary school. You really have to have a flare for baking and want to do it all the time. Most everything my uncle baked were from recipes handed down from family or trial and error until he got a recipe the way he wanted it.

As for me, I always looked forward to making bagels and challah with my mom once a month. her recipe was not one that you could use unless you had the juice glass she used to measure her oil. back then there was cake yeast and converting it to what is used today would not be easy. Smelling the dough as I waited for it to rise for the first time was even harder than smelling the bread as it baked. Making the bagels was also a really fun process for me as a kid. Mom used a boiling the bagel method before putting them in the oven to bake. She said it made them lighter and not rock hard out of the oven. Something she learned from my uncle at the bakery.

Good luck and happy baking Leigh :)

[MrSunshine]

Mmmm fresh bread. Has anyone ever made or had fresh pizza bread?
I used to split a loaf with my high school bestie from this little shop that had magically appeared one day. It's pretty simple, just homemade fresh bread stuffed with pizza ingredients. I taught myself how to make it a few years back. I blew the kitchen up a few times but it was so worth it!

[Miss Scarlett]

i love to bake...it's something my grandmother and i did every time she came to visit. The majority of my baking is from scratch but there are times when i will use a mix - though mainly as an ingredient.

A few years ago i thought about starting up a specialty cake business. But after talking with a client about her take & bake meals business (sold at farmers markets and via email orders) i changed my mind. She told me that she had to have an inspected commercial kitchen and since she did not have one of her own she rented the kitchen from a local church. It would take up more of my time than it was worth to continuously haul supplies, etc back & forth.

i've heard of some ladies in my area who will do custom cakes (from their homes) via word-of-mouth but my work schedule will not allow me enough flexability.

But for anyone who is able i say go for it!

[UofMfan]

I would be willing to sacrifice my time to be a taste tester for some of you.

One has to do what is right.

[LaneyDoll]

I just made my very first, homemade (less premade crust) apple pie ever!!! And it was fabulous; Riley and I ate half of it as soon as it came out of the oven.

:sparklyheart:

[aishah]

i love baking! and cooking in general. i know enough about working for myself at this point that i'm pretty sure i'd never want to do either as a job, though.

i tend to go off of recipes when i bake and adapt things, whereas i'm comfortable cooking things from scratch without a recipe at this point. so i'm still getting comfortable with baking. i just started baking my own bread in the last year, but i love trying different recipes for cookies, cakes, brownies/blondies, etc. i don't make pie very often - i prefer to bake cobbler or souffle instead. but i might bite the bullet one of these days and work on my pie skills.

[LaneyDoll]

i love baking! and cooking in general. i know enough about working for myself at this point that i'm pretty sure i'd never want to do either as a job, though.

i tend to go off of recipes when i bake and adapt things, whereas i'm comfortable cooking things from scratch without a recipe at this point. so i'm still getting comfortable with baking. i just started baking my own bread in the last year, but i love trying different recipes for cookies, cakes, brownies/blondies, etc. i don't make pie very often - i prefer to bake cobbler or souffle instead. but i might bite the bullet one of these days and work on my pie skills.

Use my recipe! It was amazing!!!

[Nadeest]

I would recommend the book "On Baking" to you, if you wish to learn more about the art and science of baking. It is used in the Baking and Pastry department at my college for their standard textbook. This book helps teach you the theory behind things, which is something that you will need to know, if you open your own business.
I'm studying Culinary Arts at a local community college, and they offer culinary arts degrees and also baking and pastry degrees. If you would like to learn more about the science of food in general, I would recommend "On Cooking", as that teaches you the theories on how things work.
"On Baking" has recipes in it, but "On Cooking" doesn't. They both are extremely useful books, however, to my mind. Both of these books are used as textbooks at my college.

[spritzerJ]

What is more beautiful than baking? I am just not sure... in the world of beautiful things I find it is hard to resist the warmth, smell, rise and family traditions of baking. Oh happy sigh...

I am a dabbler in baking. Letting the desire come and go. When I am weekend mom my daughter and I bake together even something small. The closeness is next to heaven. Cupcakes this weekend. And cupcakes make things better.

My current kick is muffins. Since it is just my daughter and I and our tastes are very different (and she is a strong minded girl) I enjoy recipes that have a basic ingredient we can both enjoy and then I can add to for our differences. Like banana then banana nut for me. I use a small muffin pan for hers and larger one for mine so I can tell them apart in the morning rush. Next I hook her on scones.

I adore pie. Persnickety and messy but fun. Homemade crust.. I know I don't have it down yet but love it anyway. Mom used to make pie squares growing up. I call them portable pie. Flatter made with a thin layer of filling baked on a raised edge cookie sheet. She usually did this before making her pies. Kept 4 kids and their busy hands out of her way. We could grab and go... She was the master of fast good food.

Finally giving in to getting a pastry cloth has done wonders for my baking mood.

[Leigh]

Its nice to see so many people coming in and sharing things; I hope this thread takes off like the other food ones seem to have ~ besides, who doesn't love baking and goodies?

Jo ~ I am going to make a point of making that bread at some point, I may even do it next weekend as a treat for my family :)

Christy ~ I know down in the states they have alot of those cupcake shops, not sure if they have specific ones here in Winnipeg but I'm going to do some research because if there is a true niche for it and I can get training then I'll definitely go for it !!!!

Wolfy ~ I've seen on these shows how hard it can be to work in a bakery, and I worked in one briefly for a few months so I've seen how it can be stressful and difficult but I think it would be more than worth it :D

MrSunshine ~ That definitely sounds worth it

Scarlett ~ I plan on beginning to do some baking in the future here at home to get me started, but I think it would be alot of fun (better than sitting in an office all day) :-)

UofMFan ~ You can be my taste tester if you want, I may need a few of them ;)

[Metro]

This is one of my favorite *easy* bread recipes (fr allrecipes.com) -- along with a great video (watch and learn -- no verbal instructions whatsoever). Enjoy!

INGREDIENTS:
1 pkg active dry yeast
2 Tbsp warm water
1 Cup mashed, cooked butternut squash
1/2 Cup warm milk
1/4 Cup butter or margerine, softened
1 egg
3 Tbsp brown sugar
1/4 tsp salt
3 Cups all-purpose flour
GLAZE: 1 egg, beaten plus 1 Tbsp water

METHOD:
In small bowl, dissolve yeast in water. In a mixing bowl, combine squash, milk, butter, egg, brown sugar and salt; mix well. Add yeast mixture and 1-1/2 Cups flour; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. (NOTE: Do not over knead or bread will not properly rise and will be too dense.) Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide into thirds; roll each third into a 18-in rope. Place on greased baking sheet. Braid ropes together (see video); pinch ends. Cover and let rise until nearly doubled, about 30 minutes. Combine glaze ingredients; brush over braid. Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove from baking sheet and cool on wire rack.

peBLtCEOlA0

[Tommi]

I thought it said "Banking" , and am more pleased that it is "Baking"

If you need a West Coast taste tester, I am here--->:hangloose:

So, baking on your way to banking would be a good thing. I have a virgin like oven, being a non-cook, but I am a foodie eater, and LOVE baked foodie goodies. Cupcakes here in Southern California are the rage.


http://www.sprinkles.com/

[Truly Scrumptious]

I love baking. There’s almost nothing I can’t bake except for pie crust which I couldn’t bake to save my life. I love the process of baking . . . measuring the ingredients, blending, mixing, there’s something so therapeutic about it to me. Sometimes I bake something just to see if I can bake it. I have that cupcake shop fantasy too, on and off.

I’m not sure you could choose two more different possible occupations than accounting and baking. Both have lots of opportunity, so I guess the decision comes down to what you enjoy more and what you want/need from your career. Pastry chefs are in demand right now, at least in Montreal. And it doesn’t even seem to matter how many shops there are, you pretty much can’t flip your hair without hitting a patisserie here.

My goddaughter is a pastry chef, and has had her pick of jobs since she graduated a few years ago. The possibilities are endless . . . restaurants, hotels, grocery chains, private label bakers . . . the list goes on and on. She started her career working at a private label that supplies major grocery stores across Canada, developed her own recipes (and reputation), and recently left after 3 years to work for herself. Her business is still in its infancy so her future is uncertain, but I know one thing for sure: she loves what she does, and that is the most important thing to her.

[WolfyOne]

I could and would be a taste tester in my area.
As much as I like cooking and baking, I also enjoy tasting the food others make.

So, if anyone is ever OK bound and baking, remember I inquired and applied for taste tester job.

Lastly, some things ship well and care packages are always welcome :)

[Random]

I was looking through the forum and didn't see any threads specifically geared towards baking so I figured that I would create one. I've always loved sweets, chocolates, cakes, muffins, cupcakes etc but never did attempt to bake things other than the occasional birthday cake or brownie from the boxes found in stores. However lately with all sorts of shows coming out like Cake Boss, Cupcake Girls, Cupcake Wars etc it got me to thinking ~ what would it be like to bake as, say, a career choice?

Well I have the opportunity to possibly get funding to go to school to get a degree and I was going to go into accounting originally but what about a cooking diploma? I've been thinking about opening my own cupcake shop or something like that here in Winnipeg and I've had alot of ideas running through my head but of course its all just a dream for now. What I want more than anything is to share this thread with fellow BFP'ers who love to bake; cakes, cupcakes, muffins, pies etc. I thought it would be cool to exchange recipes, bounce ideas off of one another, and just talk about all subjects under the baking spectrum.

Come in and sit down with beverages and pastries, and let's talk about how much we all love to bake :-)


I actually have a love/hate relationship with baking... I like playing chopped with what ever I find in the kitchen... This means that about 25% of what I bake gets to *feed* the birds... the other 75% contributes to my ever so apple like figure...

So I don't bake much...

I generally have to get obsessed by something to do any serious scratch baking... I mean obsessed, like I have been perfecting my Ciabatta bread for about five years (Mitmo generally grabs that out of my hands before I can *gift the birds with the bread that doesn't meet my standards.. I bake artisan so it's only flour, water,salt, yeast and the poolish... the success of the bread is ALL in the glution development)


The last thing I was obsessed about was:

Sharlotka (Rustic Apple Cake)

Butter or nonstick spray, for greasing pan
6 large, tart apples, such as Granny Smiths
3 large eggs
1 cup (200 grams) granulated sugar
1 teaspoon vanilla extract
1 cup (125 grams) all-purpose flour
Ground cinnamon, to finish
Powdered sugar, also to finish

Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and the sides of the pan. Peel, halve and core your apples, then chop them into medium-sized chunks. (I cut each half into four “strips” then sliced them fairly thinly — about 1/4-inch — in the other direction.) Pile the cut apples directly in the prepared pan. Meanwhile, in a large bowl, using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs. Beat in vanilla, then stir in flour with a spoon until just combined. The batter will be very thick.

Pour over apples in pan, using a spoon or spatula to spread the batter so that it covers all exposed apples. (Updated to clarify: Spread the batter and press it down into the apple pile. The top of the batter should end up level with the top of the apples.) Bake in preheated oven for 55 to 60 minutes, or until a tester comes out free of batter. Cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter. Dust lightly with ground cinnamon.

Serve warm or cooled, dusted with powdered sugar.

Love it, love it, love it...

I tweeked it just a bit... I lightly carmalized the apples and added lemon juice (cause I love apples and lemon) I made the cake in ramkins (Reduce baking time by about 15ish mins) and I topped the ramkins with a salted carmel sauce topped with my clotted/whipped cream.. (the texture is right in the middle)

The tang/sweet of the apples played really well with the salted carmel.. the cake it's self is not overly sweet, so the carmel is just right...

I also did a couple with molassess in the apples without the carmel, but they just didn't come out as well..

Like I said.. I have a love hate relationship with baking/breadmaking...

I miss being in a kitchen... I absolutely loved the quiet hours of nothing but work, focusing only on what you are making... I loved being able to pull a loaf of bread out of deck oven and being able to tell if it's done just by the weigh and color of the bread...I loved walking past racks of beautiful pastries and knowing that I made them that way...

I miss working with people who shared my obsession with bread and pastries...

I do not miss 14 hour days six days a week because the flu hit the bakery and the department went down... At thanksgiving...

I don't miss some idiot filling the sugar bin with salt and the mixer not tasting the mix before baking off 60 cakes....

I don't miss getting ready to walk out the door and being handed an order that needs to be made NOW because the order never made it out of the catering managers office and we can't let the customer down...

I don't miss brush burns, steam scalds, dislocated shoulders (rack full of pies with a bad wheel fell and I had the choice to try and stop it or let it knock me into a 425' walk in oven)

I don't miss feet that hurt so bad you can't walk, hands so swollen you can't close them.. lower back pain so bad that you work with an ice pack taped to your back... (Because it doesn't matter how bad you feel, you have to show up)

I don't miss sinusitis and having such a close personal relationship with my neti pot...

You have to love cooking/baking to work in the commercial world.. Because for every cool thing you get to make, you are piping 500 hundred roses on cupcakes because they sell really well and have a high profit margin..

oh shoot, I did it again...

Ummm enjoy the Sharlotka... It's easy and nummy

[Novelafemme]

I actually have a "basic bread" recipe that I simply vary any which way. I've never used a bread machine, so I'm not sure how much you know....but here goes. :)

Jo's Basic Bread

In a large bowl (preferably something like pottery that will hold the warmth, but plastic works...just not metal)....

Pour 1 cup cold water and 1 cup boiling water (the cheater's method for getting the warmth that the yeast likes).
Stir in a couple spoons full of sugar or honey (to give the yeast something to eat).
Sprinkle 1 envelope of dry yeast on top...and leave it alone for a few minutes. You'll start to see the yeast bubble and foam up onto the surface of the water. This means you've got live yeast...a must for bread.

After it's bubbled and foamed a little, pour in 1 cup of flour....preferably white to start with....and stir for a minute or two. This develops the gluten and lets the yeast grow without overwhelming it.

Gradually add and stir in 4 more cups of flour (white, wheat or my favorite "white whole wheat" from King Arthur that has the nutrition of whole wheat but the consistency of white), 2 tablespoons of butter or shortening (a must to keep the bread fresh) and 1 tablespoon of salt (which is a must...bread without salt tastes terrible). Don't put the salt in first....salt stops the action of the yeast if it gets too sudden of a hit.

At this point you can also stir in a variety of other things....but keep in mind that this recipe makes two loaves. They'll be another chance later to customize a single loaf. If you want both loaves the same you could stir in raisins and cinnamon, or shredded cheese and herbs....maybe 1/2 cup of dry milk solids if you want a little more protein in your bread.

Don't stir too long....just enough to get most of it mixed in.

Turn the dough out onto a floured counter top (I pour another cup of flour onto the counter), flour your hands and start kneading. The best way I can describe kneading is to squish with the heels of your hands, fold the dough over, squish again, fold, squish....and keep going. You're basically mixing the dough and adding air...which you want.

I let the dough pick up as much flour from that last cup as it wants to. You don't want it sticky, but you don't want to knead it forever and force it to pick up all the flour or your bread will be tough.

Knead for a few minutes, then let it rest while you wash, rinse and dry your bowl. You'll be using it again in just a moment. In your clean dry bowl, pour a little olive or vegetable oil and rub it all around to oil the bowl...fingers work, or a folded paper towel.

Drop the dough in the bowl, turn it over so the oiled side is up, cover the bowl with a clean dishtowel and put it in a warm place without cold drafts.

Once it's doubled in size (which can take an hour or three depending on the temperature of the room, the yeast, and sometimes the alignment of the moon :) ), you'll punch the dough back down, turn it out onto that floured counter again, and knead it for a few more minutes.

Divide the dough in two.

Here's where you can customize a single loaf if you want...by kneading in any additions. I traditionally make one plain loaf and one with shredded cheese and mixed herbs kneaded in just because it's what we like best.

Shape the dough into two loaves (the shape need not be perfect) and put into bread pans that you've either oiled or sprayed with Pam. Cover with that dish towel again and wait.

In 45 minutes or so, your loaves will be almost doubled in size.

Turn the oven on to 350, and once it's fully preheated, pop in those loaves. Bake for 35 or 40 minutes, depending on your oven.

The loaves will be lightly browned and, if you turn the loaf out of the pan, will sound a little hollow when you tap on the bottom with open fingers.

Let them cool (if you can resist)....and enjoy! :)

YAY!! this is the best recipe i've read to date!

as far as the warm spot goes...is it too warm to turn your oven on warm and let the dough rise in there? or should i pick a sunny spot and let it rise?

[Leigh]

I would recommend the book "On Baking" to you, if you wish to learn more about the art and science of baking. It is used in the Baking and Pastry department at my college for their standard textbook. This book helps teach you the theory behind things, which is something that you will need to know, if you open your own business.
I'm studying Culinary Arts at a local community college, and they offer culinary arts degrees and also baking and pastry degrees. If you would like to learn more about the science of food in general, I would recommend "On Cooking", as that teaches you the theories on how things work.
"On Baking" has recipes in it, but "On Cooking" doesn't. They both are extremely useful books, however, to my mind. Both of these books are used as textbooks at my college.

Those books sound great ~ I'm going to begin buying baking books and stuff to add to my collection as well as taking a bunch of recipes that I've accumulated from various magazines to put into scrapbooks ........ it'd be nice to start baking things and get some experience that way :)

What is more beautiful than baking? I am just not sure... in the world of beautiful things I find it is hard to resist the warmth, smell, rise and family traditions of baking. Oh happy sigh...

I am a dabbler in baking. Letting the desire come and go. When I am weekend mom my daughter and I bake together even something small. The closeness is next to heaven. Cupcakes this weekend. And cupcakes make things better.

My current kick is muffins. Since it is just my daughter and I and our tastes are very different (and she is a strong minded girl) I enjoy recipes that have a basic ingredient we can both enjoy and then I can add to for our differences. Like banana then banana nut for me. I use a small muffin pan for hers and larger one for mine so I can tell them apart in the morning rush. Next I hook her on scones.

I adore pie. Persnickety and messy but fun. Homemade crust.. I know I don't have it down yet but love it anyway. Mom used to make pie squares growing up. I call them portable pie. Flatter made with a thin layer of filling baked on a raised edge cookie sheet. She usually did this before making her pies. Kept 4 kids and their busy hands out of her way. We could grab and go... She was the master of fast good food.

Finally giving in to getting a pastry cloth has done wonders for my baking mood.

I've only baked things a few times, but what I have done of it I absolutely love and I look forward to doing more :)

[always2late]

I haven't baked in years...but now that I have a huge kitchen I think it's time to start again! Thanks for the recipe Jo. I baked bread a long time ago...but not since..although I absolutely LOVE the smell of baking bread, and even the smell of the dough! I am gonna try your recipe soon!

[Breathless]

One of the reasons I love this recipe, is that if you have last minute company coming for dinner, it takes nothing to put it together, ingredients are always in my cupboards, and it tastes absolutely fantastic.. very most cake .. enjoy!

Ingredients
1 - 8 1/2 ounce can sliced pineapple (drained) or 7 slices fresh, cored
3 tablespoons butter
1/2 cup brown sugar
4 maraschino cherries (halved)
1/3 cup shortening
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 cup flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup whipped cream (optional, for serving)
Directions
Melt butter in a 9" square pan. Stir in brown sugar and mix well in the pan. Arrange pineapple slices in the bottom of the pan. Place 1/2 a cherry in the middle of each pineapple ring.
Drain the pineapple, reserving syrup. Add water to remaining syrup to make 1/2 cup.
Cream together shortening and white sugar until light. Add egg and vanilla. Beat until fluffy.
Add dry ingredients plus 1/2 cup reserved pineapple syrup. Beat until all is well mixed.
Preheat oven to 350ºF. Bake for 40 to 45 minutes. Cool for 5 minutes in the pan then invert the cake on to a plate. Great served warm with a dollop of whipped cream.

[Leigh]

I thought it said "Banking" , and am more pleased that it is "Baking"

If you need a West Coast taste tester, I am here--->:hangloose:

So, baking on your way to banking would be a good thing. I have a virgin like oven, being a non-cook, but I am a foodie eater, and LOVE baked foodie goodies. Cupcakes here in Southern California are the rage.

http://www.sprinkles.com/

See all of my taste testers are so darn far away ~ why is that? LOL

I love baking. There’s almost nothing I can’t bake except for pie crust which I couldn’t bake to save my life. I love the process of baking . . . measuring the ingredients, blending, mixing, there’s something so therapeutic about it to me. Sometimes I bake something just to see if I can bake it. I have that cupcake shop fantasy too, on and off.

I’m not sure you could choose two more different possible occupations than accounting and baking. Both have lots of opportunity, so I guess the decision comes down to what you enjoy more and what you want/need from your career. Pastry chefs are in demand right now, at least in Montreal. And it doesn’t even seem to matter how many shops there are, you pretty much can’t flip your hair without hitting a patisserie here.

My goddaughter is a pastry chef, and has had her pick of jobs since she graduated a few years ago. The possibilities are endless . . . restaurants, hotels, grocery chains, private label bakers . . . the list goes on and on. She started her career working at a private label that supplies major grocery stores across Canada, developed her own recipes (and reputation), and recently left after 3 years to work for herself. Her business is still in its infancy so her future is uncertain, but I know one thing for sure: she loves what she does, and that is the most important thing to her.

I actually wouldn't mind starting out at a place here in Canada like a Sobey's, Safeway etc and get some experience while baking out of my home then working on opening a place within say 3-5 years or so (give or take depending). I'd love to do not only cupcakes but also cakes for weddings, maybe even specialize in cakes for gay/lesbian weddings ~ the possibilities are truly endless and I'm excited just thinking about what can be done :)

I could and would be a taste tester in my area.
As much as I like cooking and baking, I also enjoy tasting the food others make.

So, if anyone is ever OK bound and baking, remember I inquired and applied for taste tester job.

Lastly, some things ship well and care packages are always welcome :)

If I could afford to send care packages to friends on the Planet I would but its not in the cards ~ I'm sure one day I'll be able to ;)

I actually have a love/hate relationship with baking... I like playing chopped with what ever I find in the kitchen... This means that about 25% of what I bake gets to *feed* the birds... the other 75% contributes to my ever so apple like figure...

So I don't bake much...

I generally have to get obsessed by something to do any serious scratch baking... I mean obsessed, like I have been perfecting my Ciabatta bread for about five years (Mitmo generally grabs that out of my hands before I can *gift the birds with the bread that doesn't meet my standards.. I bake artisan so it's only flour, water,salt, yeast and the poolish... the success of the bread is ALL in the glution development)


The last thing I was obsessed about was:

Sharlotka (Rustic Apple Cake)

Butter or nonstick spray, for greasing pan
6 large, tart apples, such as Granny Smiths
3 large eggs
1 cup (200 grams) granulated sugar
1 teaspoon vanilla extract
1 cup (125 grams) all-purpose flour
Ground cinnamon, to finish
Powdered sugar, also to finish

Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and the sides of the pan. Peel, halve and core your apples, then chop them into medium-sized chunks. (I cut each half into four “strips” then sliced them fairly thinly — about 1/4-inch — in the other direction.) Pile the cut apples directly in the prepared pan. Meanwhile, in a large bowl, using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs. Beat in vanilla, then stir in flour with a spoon until just combined. The batter will be very thick.

Pour over apples in pan, using a spoon or spatula to spread the batter so that it covers all exposed apples. (Updated to clarify: Spread the batter and press it down into the apple pile. The top of the batter should end up level with the top of the apples.) Bake in preheated oven for 55 to 60 minutes, or until a tester comes out free of batter. Cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter. Dust lightly with ground cinnamon.

Serve warm or cooled, dusted with powdered sugar.

Love it, love it, love it...

I tweeked it just a bit... I lightly carmalized the apples and added lemon juice (cause I love apples and lemon) I made the cake in ramkins (Reduce baking time by about 15ish mins) and I topped the ramkins with a salted carmel sauce topped with my clotted/whipped cream.. (the texture is right in the middle)

The tang/sweet of the apples played really well with the salted carmel.. the cake it's self is not overly sweet, so the carmel is just right...

I also did a couple with molassess in the apples without the carmel, but they just didn't come out as well..

Like I said.. I have a love hate relationship with baking/breadmaking...

I miss being in a kitchen... I absolutely loved the quiet hours of nothing but work, focusing only on what you are making... I loved being able to pull a loaf of bread out of deck oven and being able to tell if it's done just by the weigh and color of the bread...I loved walking past racks of beautiful pastries and knowing that I made them that way...

I miss working with people who shared my obsession with bread and pastries...

I do not miss 14 hour days six days a week because the flu hit the bakery and the department went down... At thanksgiving...

I don't miss some idiot filling the sugar bin with salt and the mixer not tasting the mix before baking off 60 cakes....

I don't miss getting ready to walk out the door and being handed an order that needs to be made NOW because the order never made it out of the catering managers office and we can't let the customer down...

I don't miss brush burns, steam scalds, dislocated shoulders (rack full of pies with a bad wheel fell and I had the choice to try and stop it or let it knock me into a 425' walk in oven)

I don't miss feet that hurt so bad you can't walk, hands so swollen you can't close them.. lower back pain so bad that you work with an ice pack taped to your back... (Because it doesn't matter how bad you feel, you have to show up)

I don't miss sinusitis and having such a close personal relationship with my neti pot...

You have to love cooking/baking to work in the commercial world.. Because for every cool thing you get to make, you are piping 500 hundred roses on cupcakes because they sell really well and have a high profit margin..

oh shoot, I did it again...

Ummm enjoy the Sharlotka... It's easy and nummy

A friend of mine from high school and I went out to dinner last night and I told her about my idea of opening a cupcake shop in the future ~ she loved the idea! She is the same one that eventually wants to be my roommate and get us an apartment together so I think I may be spending alot of time in that kitchen doing some baking especially at times when there isn't anything to do. I never used to like cooking but I've gotten more into it over the last 5-6 months; I've also never been a huge baking fan however I've done a few things for halloween and xmas this past year (which was alot of fun) so I hope to keep this up and make it a career :)

I'm very thankful that everyone is here sharing recipes, volunteering as taste testers and just having a good time chatting with one another ~ makes me smile so thank you to my wonderful BFP friends for making this space as yummy and happy as it is :hk16:

[Novelafemme]

I'm baking the bread now and it doesn't look like it's rising. Maybe I'm making it nervous by staring at it. :|

[JustJo]

I'm baking the bread now and it doesn't look like it's rising. Maybe I'm making it nervous by staring at it. :|

It should be fully risen before it goes in the oven....what step are you at and how long has it been rising? It takes time. :)

[Novelafemme]

It should be fully risen before it goes in the oven....what step are you at and how long has it been rising? It takes time. :)

OK, so, when I sprinkled the yeast package on top was I NOT supposed to stir it in? Also, as I was kneading it, it felt super tough. I only kneaded it for about a minute. I have it in the laundry room rising in a bowl under a kitchen towel.

[JustJo]

OK, so, when I sprinkled the yeast package on top was I NOT supposed to stir it in? Also, as I was kneading it, it felt super tough. I only kneaded it for about a minute. I have it in the laundry room rising in a bowl under a kitchen towel.

Not to worry...it sounds like you didn't let the yeast foam and grow long enough before you started stirring in flour. That's okay...it just means that it will take longer for your yeast to manage with all the flour it now has.

Give it time and see if your yeast was up to the job.

If you want to head to bed and it's not done, put some oiled plastic wrap directly on top of the dough and put it in the fridge. Yeast will still grow in the fridge, but much more slowly since it prefers warmth.

Baking bread is one of those "feel" things, and easier to learn standing in the same kitchen with someone.

Maybe I'll ask my son to help me make a video for YouTube :)

[Lady_Di]

I was looking through the forum and didn't see any threads specifically geared towards baking so I figured that I would create one. I've always loved sweets, chocolates, cakes, muffins, cupcakes etc but never did attempt to bake things other than the occasional birthday cake or brownie from the boxes found in stores. However lately with all sorts of shows coming out like Cake Boss, Cupcake Girls, Cupcake Wars etc it got me to thinking ~ what would it be like to bake as, say, a career choice?

Well I have the opportunity to possibly get funding to go to school to get a degree and I was going to go into accounting originally but what about a cooking diploma? I've been thinking about opening my own cupcake shop or something like that here in Winnipeg and I've had alot of ideas running through my head but of course its all just a dream for now. What I want more than anything is to share this thread with fellow BFP'ers who love to bake; cakes, cupcakes, muffins, pies etc. I thought it would be cool to exchange recipes, bounce ideas off of one another, and just talk about all subjects under the baking spectrum.

Come in and sit down with beverages and pastries, and let's talk about how much we all love to bake :-)


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.

[Novelafemme]

Hello Fellow Bakers :)

I watched a bunch of youtube videos yesterday on how to bake bread and now I think I know what I was doing wrong.

#1. The water I put the yeast into was waaaay too hot and was killing the yeast. I learned that the perfect yeast brewing temp. is 115 degrees. I went out and bought a cooking thermometer so I can check it out first.

#2. Only use about a tablespoon of sweetener or else it will also overwhelm the yeast.

#3. After adding flour to the yeasty water, mix just until the clumps are gone, cover and let it double in size.

I also think I was kneeding it way too hard. This guy said to be care you don't tear the dough and put just a little bit of pressure on it.

Oh hell, here's the video ;)

http://youtu.be/-Rjd1NZfG4Y

[Leigh]

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 :D

[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]

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.

:sparklyheart:

[JustJo]

Hello Fellow Bakers :)

I watched a bunch of youtube videos yesterday on how to bake bread and now I think I know what I was doing wrong.

#1. The water I put the yeast into was waaaay too hot and was killing the yeast. I learned that the perfect yeast brewing temp. is 115 degrees. I went out and bought a cooking thermometer so I can check it out first.

#2. Only use about a tablespoon of sweetener or else it will also overwhelm the yeast.

#3. After adding flour to the yeasty water, mix just until the clumps are gone, cover and let it double in size.

I also think I was kneeding it way too hard. This guy said to be care you don't tear the dough and put just a little bit of pressure on it.

Oh hell, here's the video ;)

http://youtu.be/-Rjd1NZfG4Y

Yay! This looks like great advice. :)

Always have to remember that yeast is a living thing...and needs to be handled like a baby...warm water, something to eat and gentle handling.

I do the first kneading instead of mixing, and I add a little more sweetener...but those are pretty minor differences.

You're right....if the water is too hot, the yeast is killed and then you have flatbread. :|

[JustJo]

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]

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 :D

[TimilDeeps]

Hey, if y'all need a taste tester, do NOT hesitate to contact me. k? k.

[WingsOnFire]

Ok...so I went to the store... and forgot to buy butternut squash.. Damon may have said "YAY!!!!"

I bought plenty of nanners to try out the nummy banana cake recipe... will have to taste test the first few loaves before I share with others in the house...

:byebye:

[WingsOnFire]

Hey, if y'all need a taste tester, do NOT hesitate to contact me. k? k.

You likes banana cake??? I will share with you.. I will share with everyone here... just has to figure out how to squeeze it through the PM box..

[SugarFemme]

Anyone have any sugar free recipes for those of us with Diabetes? Oh and PLEASE NO SPLENDA in it. Thank you ahead of time.

[WolfyOne]

I was looking at Jo's recipe for banana cake and it made me go look through all my old recipes that have been handed down to me. I was looking for the banana cake recipe I had and finally found it. It's a little different than Jo's recipe and I thought I'd also toss this one out there, too.

I'll make it quick and simple because it's how I got it, lol

Banana Cake

1 1/2 cups sugar
1/2 cup shortening or margarine (honestly I use butter, my bad)
2 eggs, beaten
1 teaspoon baking soda
3 ripe bananas, mashed
2 cups flour
1 teaspoon baking soda


Cream together sugar, shortening and eggs
Mix the rest of the ingredients in and put in a 9x13 pan
Bake 20-30 minutes at 350 degrees

Oven temps vary so check it if you don't know your own oven


Here's a quick frosting you can use after the cake cools

3 or 4 cups powdered sugar
1/2 cup margarine or butter softened ( yes, I use butter)
1 teaspoon vanilla
3 tablespoons milk

In large bowl, beat together sugar, butter, vanilla and milk until smooth. If necessary, add milk until frosting is spreading consistency, stir to blend.

[little_ms_sunshyne]

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

http://www.pauladeen.com/recipes/view2/gooey_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]

Anyone have any sugar free recipes for those of us with Diabetes? Oh and PLEASE NO SPLENDA in it. Thank you ahead of time.

hmmmm I now live with a diabetic.. so maybe I can see what I can come up with.. I have several AWESOME cooks!!

[WingsOnFire]

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.

:sparklyheart:

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)

:)

[Lady_Di]

Excellent thread, yes!

As for the diabetics in the house, this will be a great topic to explore. I am not diabetic, but it runs in the family. And one of my ex's whom I just talked to yesterday is a diabetic that could really use my wisdom I have gleaned over the years.

I am of the opinion that we are what we ear in many senses. And from my scientific study of the subject and observation of the many patients I have had in dire straights in the ICU's I have worked on, the artificial sweetners are the very bane of a diabetics life. They literally alter many neural pathways, and your taste buds are simply not designed for that level of sweetness. Many are like 900% more sweet than sugar.

I think you can bake and cook using ingredients as close to the way G.d made them. Natural sweetners your body is designed to handle.

I think exploring what works for you is always a good idea. I know many today enjoy using agave. Some love honey.

And for those that do the artificial sweetner dance, stevia seems to work great. I have a very sensitive palette and it simply tastes bad to me. And I trust my taste buds, always. They know the truth.

Keep it real, imnsho.


Did you ever explore the history of who invented the artificial sweetners, how they came into being? They did not start off as sweetners, but as chemical warfare during WWII. Little know fact. Imo, they are killers still, slowly but surely. Diabetes keeps my profession in business, I have always said. Well that and testosterone can be linked to pretty much almost every admission into a hospital if you really want to think about it.

But I am off topic a bit, sorry for my circuitous logic here. I think baking for diabetics will be a great topic to explore!!! Personally I like to use fruit as a sweetner and then advocate for a less is more approach in the consuming of it to keep those blood sugar numbers within normal limits.


Yikes, gots to run, pool is calling my name!


Will catch up with y'all laters. Have a happy, nutritionally delicious and satisfying day.


d'who is getting moving to partake of that morning sunrise

[SugarFemme]

I wish I had a bread machine so I could start making my own low carb and high protein bread. It is like $6.00 a loaf. Thats crazy. And living in the desert, it is wayyyy too hot to use the oven in the warmer months. Does anyone have any good recipes for bread that are low carb, high protein??

[Lady_Di]

I wish I had a bread machine so I could start making my own low carb and high protein bread. It is like $6.00 a loaf. Thats crazy. And living in the desert, it is wayyyy too hot to use the oven in the warmer months. Does anyone have any good recipes for bread that are low carb, high protein??

As I sit here waiting for the pool to open and enjoying the sun that is about to come over the horizon, I wanted to let you know that being from the desert does not preclude baking. I am a native New Mexican and learned to bake from scratch. In the heat of the day, I did not turn on the oven. But many a time my butch would wake to the scent of bread baking. I would start the dough before I went to bed. Animals would always need a tending to, so I had many a chance to check on its rising, give it the touch it needed.

I was cooking and baking on and in a wood stove that was over 100 years old and I loved it. Stoking a fire, getting the temperatures just right, it was an art I learned over the years on my mountain there. I did not cook much in the heat of the day, nor bake.

And many of my Native New Mexicans do their bread baking outdoors. And I even experimented as I always liked to do, trying to bake in a bbq, a smoker, and even a boy scout homemade solar oven experiment that went quite well. I love scientific method. And yes, many times I failed, but when it came out right, it was amazing and such fun for me. My butch at the time LOVED it. Was great at helping me collect the wood, split it and stack it for me. A win win situation. Twice, or thrice warm wood. First gathering the wood, cutting it, then the actual burning of it. Love it.

but yet again I digress...

Hope you get the bread making machine and enjoy it, but for me they simply don't do it for me. I gave the darned machine a good try, my ex enjoyed some of what it produced. But there were some glorious failures too, which taught me a lot along the way. And I did not like the bloody noise, too~! I don't see how the yeasties could like it, they are pretty sensitive creatures, imo.

I am a tactile baker, chef. I have to touch it, see it, smell it... get to know it personally. Either way, enjoy it, however you want to try it. Much of cooking is an art as much as it is a science, imnsho.


oh, another sort of bread we made a lot on the Steppe, the High Desert plateaus.... flat breads, ie homemade tortillas. YummmmO!

Invest in some good cast iron and try some of those easy peasy, delicious carbs. Now I want a breakfast burrito in a homemade flour tortilla, with hatch green chile. Oh well... not today, but it is a lovely thought/memory.

~so much of memory is of the flavours of which we partook~

Sun is up!!!

Glorious

[WingsOnFire]

bumping the thread.. I will have to wait another week to bake anything since it is Passover for some of my household members. We have had some very interesting yet yummy alternatives.

Hope everyone is doing well and enjoying their weekend.

hmmmm... I may have to make the banana bread and sneak it to work!!

[WingsOnFire]

I wish I had a bread machine so I could start making my own low carb and high protein bread. It is like $6.00 a loaf. Thats crazy. And living in the desert, it is wayyyy too hot to use the oven in the warmer months. Does anyone have any good recipes for bread that are low carb, high protein??

This would probably be the type of bread my household would enjoy I think.. We are more health conscious now. It will be nice to have a house full of people when I get home from work instead of being by myself.

[Sassy]

I love to bake. Though the past few months I haven't had much time to indulge in the kitchen. The last recipe I tested was a play off of a caramel macchiatto from Starbucks. Chocolate cake with coffee glaze and caramel frosting. The test run got rave reviews from my coworkers. If I get time to bake in the next few weeks it's top of my list to make again and aim for perfection ;)

The chocolate cake wasn't "chocolaty" enough so the next go 'round will be devils food with dutch processed cocoa. The coffee glaze was smashingly yummy, not changing a thing there. And the caramel frosting was entirely too sickly sweet -- made with melted Brachs caramel candies. This time I'm going to ignore my lazy streak and make a real caramel sauce for the buttercream frosting.

[WingsOnFire]

I love to bake. Though the past few months I haven't had much time to indulge in the kitchen. The last recipe I tested was a play off of a caramel macchiatto from Starbucks. Chocolate cake with coffee glaze and caramel frosting. The test run got rave reviews from my coworkers. If I get time to bake in the next few weeks it's top of my list to make again and aim for perfection ;)

The chocolate cake wasn't "chocolaty" enough so the next go 'round will be devils food with dutch processed cocoa. The coffee glaze was smashingly yummy, not changing a thing there. And the caramel frosting was entirely too sickly sweet -- made with melted Brachs caramel candies. This time I'm going to ignore my lazy streak and make a real caramel sauce for the buttercream frosting.

I would love to hear how it goes!! I downloaded an ebook on delicious coffees like starbucks.. I cant wait to play with them.

[WingsOnFire]

Ok, its official!! I am finally feeling better enough to bake. I am going to try JustJo's banana cake today... everyone else is going to a Trans meeting so I will have the house to myself to bake!!

[WingsOnFire]

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?

[yotlyolqualli]

Im thinking that the more "wet" ingredients, IE honey and pumpkin you put in, and the more dry ingredients you leave out... is going to have the cave in results.

Your flour is what makes the muffins rise... you get too much wet stuff and not enough flour, you're going to have wet and deflated muffins.

Try going with the original recipe, but adding flour a hlaf cup at a time, until you get those suckers to stay fully inflated lol.

Then again, I could be wrong, BUT I make muffins from scratch and mine always turn out.

[cinnamongrrl]

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.

Thoughts?

Im wondering if either your baking soda or baking powder may be old? try getting new ones :) Fall is a GREAT time to bake...especially pumpkin goodies!!

[Blue_Daddy-O]

Im thinking that the more "wet" ingredients, IE honey and pumpkin you put in, and the more dry ingredients you leave out... is going to have the cave in results.

Your flour is what makes the muffins rise... you get too much wet stuff and not enough flour, you're going to have wet and deflated muffins.

Try going with the original recipe, but adding flour a hlaf cup at a time, until you get those suckers to stay fully inflated lol.

Then again, I could be wrong, BUT I make muffins from scratch and mine always turn out.

Good suggestion Yotlyolqualli! I will give it a try.

Im wondering if either your baking soda or baking powder may be old? try getting new ones :) Fall is a GREAT time to bake...especially pumpkin goodies!!

Interesting concept, Cinnamongrrl. Baking soda is new. Baking powder, I'm not sure how old it is! It may be a year and a half old. If Yotlyo's suggestion doesn't work, I will buy new Baking Powder.

[lusciouskiwi]

Hi, haven't read all the way through the thread, but if anyone would like a recipe for a diabetic fruit cake, let me know. My mum makes it for dad and it's yummy. :D But then I like fruit cake (cos I'm a tad fruity ...)

[Sun]

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?

First, Hello Everyone.

Nice thread. Your batter seems a little heavy. Have you tried
grinding up the oats? I would suggest whipped egg whites for air and rise.

Also as Morningstar suggested check dates on the soda and powder.

Pumpkin can be tricky. Maybe a bread or tea cake format would be more
satisfying than a muffin. But try the egg whites ans let me know if that helps.

[Blue_Daddy-O]

First, Hello Everyone.

Nice thread. Your batter seems a little heavy. Have you tried
grinding up the oats? I would suggest whipped egg whites for air and rise.

Also as Morningstar suggested check dates on the soda and powder.

Pumpkin can be tricky. Maybe a bread or tea cake format would be more
satisfying than a muffin. But try the egg whites ans let me know if that helps.

Sun, thanks! I will give your suggestions a try too! Just using egg whites does sound lighter and fluffier! :)

[yotlyolqualli]

I actually have a "basic bread" recipe that I simply vary any which way. I've never used a bread machine, so I'm not sure how much you know....but here goes. :)

Jo's Basic Bread

In a large bowl (preferably something like pottery that will hold the warmth, but plastic works...just not metal)....

Pour 1 cup cold water and 1 cup boiling water (the cheater's method for getting the warmth that the yeast likes).
Stir in a couple spoons full of sugar or honey (to give the yeast something to eat).
Sprinkle 1 envelope of dry yeast on top...and leave it alone for a few minutes. You'll start to see the yeast bubble and foam up onto the surface of the water. This means you've got live yeast...a must for bread.

After it's bubbled and foamed a little, pour in 1 cup of flour....preferably white to start with....and stir for a minute or two. This develops the gluten and lets the yeast grow without overwhelming it.

Gradually add and stir in 4 more cups of flour (white, wheat or my favorite "white whole wheat" from King Arthur that has the nutrition of whole wheat but the consistency of white), 2 tablespoons of butter or shortening (a must to keep the bread fresh) and 1 tablespoon of salt (which is a must...bread without salt tastes terrible). Don't put the salt in first....salt stops the action of the yeast if it gets too sudden of a hit.

At this point you can also stir in a variety of other things....but keep in mind that this recipe makes two loaves. They'll be another chance later to customize a single loaf. If you want both loaves the same you could stir in raisins and cinnamon, or shredded cheese and herbs....maybe 1/2 cup of dry milk solids if you want a little more protein in your bread.

Don't stir too long....just enough to get most of it mixed in.

Turn the dough out onto a floured counter top (I pour another cup of flour onto the counter), flour your hands and start kneading. The best way I can describe kneading is to squish with the heels of your hands, fold the dough over, squish again, fold, squish....and keep going. You're basically mixing the dough and adding air...which you want.

I let the dough pick up as much flour from that last cup as it wants to. You don't want it sticky, but you don't want to knead it forever and force it to pick up all the flour or your bread will be tough.

Knead for a few minutes, then let it rest while you wash, rinse and dry your bowl. You'll be using it again in just a moment. In your clean dry bowl, pour a little olive or vegetable oil and rub it all around to oil the bowl...fingers work, or a folded paper towel.

Drop the dough in the bowl, turn it over so the oiled side is up, cover the bowl with a clean dishtowel and put it in a warm place without cold drafts.

Once it's doubled in size (which can take an hour or three depending on the temperature of the room, the yeast, and sometimes the alignment of the moon :) ), you'll punch the dough back down, turn it out onto that floured counter again, and knead it for a few more minutes.

Divide the dough in two.

Here's where you can customize a single loaf if you want...by kneading in any additions. I traditionally make one plain loaf and one with shredded cheese and mixed herbs kneaded in just because it's what we like best.

Shape the dough into two loaves (the shape need not be perfect) and put into bread pans that you've either oiled or sprayed with Pam. Cover with that dish towel again and wait.

In 45 minutes or so, your loaves will be almost doubled in size.

Turn the oven on to 350, and once it's fully preheated, pop in those loaves. Bake for 35 or 40 minutes, depending on your oven.

The loaves will be lightly browned and, if you turn the loaf out of the pan, will sound a little hollow when you tap on the bottom with open fingers.

Let them cool (if you can resist)....and enjoy! :)


Ok... I have tried making bread in the past, and have failed ... miserably lol

SO... I am going to try ONCE more! Ive been baking most of my life. I baked my first pie, totally from scratch, crust included... when I was 7 or 8 years old. I baked my first cake from scratch when I was 10 years old. The pie was easier lol Now people love my apple pies, my whoopi pies and of course, my cookies (cookies are strictly a Christmas treat and I make 17 different kinds, about 85 dozen in all) and the one fruit bread that I can never seem to ever make enough of, is my banana nut bread. I actually stumbled onto a recipe, that with a few tweaks, is the best I've ever made or eaten. However, I just could never seem to get the hang of baking yeast risen bread. I think I know, now, what I was doing wrong. I was not allowing the yeast and water to rest for a bit before throwing in the flour. So.... the dough is a-rising. However, instead of making two loaves of bread, I will make one loaf and then make the other half of the dough into cinnamon rolls. So, we shall see what we shall see. If nothing else, it's been fun.

I'll let you all know how it turns out!

[Novelafemme]

Ok... I have tried making bread in the past, and have failed ... miserably lol

SO... I am going to try ONCE more! Ive been baking most of my life. I baked my first pie, totally from scratch, crust included... when I was 7 or 8 years old. I baked my first cake from scratch when I was 10 years old. The pie was easier lol Now people love my apple pies, my whoopi pies and of course, my cookies (cookies are strictly a Christmas treat and I make 17 different kinds, about 85 dozen in all) and the one fruit bread that I can never seem to ever make enough of, is my banana nut bread. I actually stumbled onto a recipe, that with a few tweaks, is the best I've ever made or eaten. However, I just could never seem to get the hang of baking yeast risen bread. I think I know, now, what I was doing wrong. I was not allowing the yeast and water to rest for a bit before throwing in the flour. So.... the dough is a-rising. However, instead of making two loaves of bread, I will make one loaf and then make the other half of the dough into cinnamon rolls. So, we shall see what we shall see. If nothing else, it's been fun.

I'll let you all know how it turns out!

-Rjd1NZfG4Y

The BEST homemade bread instructor out there <besides Jo> :)

[yotlyolqualli]

Well THAT was a collosal failure! LOL

The dough did not raise very well... although it WAS disturbed.. growling... but still.. this is exactly what happened before. I do not have the "light" bread touch, apparently lol

[yotlyolqualli]

OK, it wasn't AS bad as I thought, but it could have been MUCH MUCH MUCH better. The bread was so heavy if I dropped the loaf on my foot I would have broken toes. On the other hand, the cinnamon rolls turned out pretty good. (Saying that with the full knowledge that when you throw cinnamon, sugar and brown sugar on ANYTHING, it tastes better!) lol


I WILL NOT GIVE UP!!

When cooler weather gets here, I plan on purchasing 25 lbs of flour, 20 envelopes of dry active yeast and I will NOT leave that kitchen (metaphorically speaking) until I have perfected the art of making light bread, darn it!!!

Yeah!

[LadyRain]

I make a rockin mean angel food cake! Everyone requests it when we are asked to make something to bring !!:byebye:

[yotlyolqualli]

I make a rockin mean angel food cake! Everyone requests it when we are asked to make something to bring !!:byebye:

I start getting requests for cookies around October (I give them to my family as Christmas gifts). When we have a family gathering I am ALWAYS asked to bring potato salad... gets very boring , but I never bring any home, so I must be doing something right! As for desserts? My apple pie. My secret is using 6 different kinds of apples, from gala to gold delicious and all the colors in between lol

For covered dish events, they like my chicken casserole and my ham or chicken "pot-pie", in quotations because Amish/Mennonite potpie is NOT a meat pie! lol

I LOVE cooking and baking. I just need to figure the whole bread thing out :(

[femmennoir]

OK, it wasn't AS bad as I thought, but it could have been MUCH MUCH MUCH better. The bread was so heavy if I dropped the loaf on my foot I would have broken toes. On the other hand, the cinnamon rolls turned out pretty good. (Saying that with the full knowledge that when you throw cinnamon, sugar and brown sugar on ANYTHING, it tastes better!) lol


I WILL NOT GIVE UP!!

When cooler weather gets here, I plan on purchasing 25 lbs of flour, 20 envelopes of dry active yeast and I will NOT leave that kitchen (metaphorically speaking) until I have perfected the art of making light bread, darn it!!!

Yeah!

May I say: Artisan Bread in 5 minutes a Day ?

Elle*

[LadyRain]

funny about the apple pie, mine has pears in it too. Try it, give a nice flavor !!

[sylvie]

i have avoided this thread, probably for obvious reasons lol...
Sugar addiction - and lots of inner struggles..But i find myself so much more comfortable around baked goods these days.
And it feels like a blessing, truly... i would love to get myself to the point that i could bake again, because i do soo love to cook & bake.

i could bake, make it all pretty and colorful, and then gift it to those who enjoy baked goods..
i can handle the smell of baked cookies and pies again, those two were the hardest for me...
i used to bake my own homemade bread, bagels and biscuits all the time for my family. And i had the best pizza dough recipe in town.

And cupcakes, how cute are the decorated cupcakes these days?
i want to concoct some yummy blended flavors and top them with pretty icing! i love, love, love decorating..And i love, love, love gifting! (since We're not sweet eaters at all!)

[yotlyolqualli]

My niece, mother of two (it's still hard to grasp that concept lol) makes cupcakes and a large cake for her two little one's birthdays.

This year, for her son's 1st birthday, she made cupcakes and a larger cake with a bug theme. She had beetles and bee's and grasshoppers... all made out of candy and or icing. The girl even had pretzle sticks with little green icing inch worms on them! I was IMPRESSED! I'd never have the patience... lol

[LadyRain]

When my daughter was little I always made a "first day of school" cake. It was fun to celebrate the new school year. Also when I was little my mom took weekly cake decorating lessons. Every week we kids would enjoy her "lesson". My fav was the Barbie cake, which my two brothers balked at but ate anyway!:bunchflowers:

[stephfromMIT]

Mandy doesn't eat egg yolks or dairy. Anyone have any baking recipes that are vegan?

[Tcountry]

Does she like cake?
Not a vegan recipe...but...
you can substitite a can of soda for the other ingredients that a box cake mix call for...
My favorite is a can of cranberry sierra mist/yellow cake mix...yum
Don't get hooked on it tho...they only sell cranberry seirra mist for so long every year...lol :)

*tip hat*

[nycfem]

So you follow the regular baking directions but just use cake mix and soda? That sounds goodddd!

Does she like cake?
Not a vegan recipe...but...
you can substitite a can of soda for the other ingredients that a box cake mix call for...
My favorite is a can of cranberry sierra mist/yellow cake mix...yum
Don't get hooked on it tho...they only sell cranberry seirra mist for so long every year...lol :)

*tip hat*

[Tcountry]

So you follow the regular baking directions but just use cake mix and soda? That sounds goodddd!
Yup ...instead of the water, oil, egs...whatever else it calls for...just use soda.
It's so easy, even I can do it...lol
use diet soda and it is actually a Weight Watcher's recommendation (for anyone wondering about that)...

Diet Cherry Coke and Choc cake mix is good too...

Jeez making me hungry for cake now...lol

[nycfem]

How could I have gone this long in life without knowing this? The combo ideas are endless!

Sometimes I make an "ice cream float" with diet soda and frozen yogurt. It's half disgusting, half delicious :D

Yup ...instead of the water, oil, egs...whatever else it calls for...just use soda.
It's so easy, even I can do it...lol
use diet soda and it is actually a Weight Watcher's recommendation (for anyone wondering about that)...

Diet Cherry Coke and Choc cake mix is good too...

Jeez making me hungry for cake now...lol

[Bèsame*]

I've added Asian pears to my apple pies...the texture is a great mix! (it's all about the texture!)I start getting requests for cookies around October (I give them to my family as Christmas gifts). When we have a family gathering I am ALWAYS asked to bring potato salad... gets very boring , but I never bring any home, so I must be doing something right! As for desserts? My apple pie. My secret is using 6 different kinds of apples, from gala to gold delicious and all the colors in between lol

For covered dish events, they like my chicken casserole and my ham or chicken "pot-pie", in quotations because Amish/Mennonite potpie is NOT a meat pie! lol

I LOVE cooking and baking. I just need to figure the whole bread thing out :(