Baking ~ Foodies Wanted

[Novelafemme]

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

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

Oh, and it tastes good, too

[Lady_Di]

Originally Posted by Novelafemme

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

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

Oh, and it tastes good, too

Yes, those yeasties are sensitive creatures indeed.

Grats!!!

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


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

Thanks for the reminder Jo

[WingsOnFire]

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

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

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

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

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

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

[LaneyDoll]

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

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

[little_ms_sunshyne]

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

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


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

[WingsOnFire]

Originally Posted by LaneyDoll

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

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

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

[Leigh]

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

[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

[JustJo]

Originally Posted by MidnightBlueEyes

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

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

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

Rooster's Favorite Banana Cake

Preheat the oven to 350 degrees.

Mix together:

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

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

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

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

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

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

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

Enjoy!

[SnackTime]

Originally Posted by JustJo

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

Rooster's Favorite Banana Cake

Preheat the oven to 350 degrees.

Mix together:

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

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

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

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

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

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

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

Enjoy!

Let me tell you...DELICIOUS!

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

[Leigh]

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

[TimilDeeps]

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

[WingsOnFire]

Originally Posted by JustJo

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

Rooster's Favorite Banana Cake

Preheat the oven to 350 degrees.

Mix together:

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

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

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

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

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

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

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

Enjoy!

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

[Blue_Daddy-O]

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

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

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

These are the ingredients:

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

Bake at 375 for 15 to 20 minutes.

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

Thoughts?

[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]

Originally Posted by 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.

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!!

[Sun]

Originally Posted by 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?

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.