What are You Baking the Week of March 11, 2018?

This topic has 25 replies, 9 voices, and was last updated 6 years, 8 months ago by cwcdesign.

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March 11, 2018 at 4:38 pm #11501
BakerAunt
Participant
I'm not doing any baking on this Sunday; instead, I worked on shelling more pecans. I'm sure that I'll be baking again in the next day or so.

Spread the word
March 12, 2018 at 2:55 pm #11503
Joan Simpson
Participant
Another batch of cinnamon rolls to take next door.After I had gotten them buttered sprinkled with brown sugar and raisins I rolled them up and cut them had on the pans and was wondering why they looked so light in the swirl well I had forgotten the cinnamon so ..no choice but sprinkle it on top and baked as usual.I tasted one and it was fine.topped them with cream cheese icing oh so good!I also put a cooked and mashed potato in them and it really keeps the bread so soft.My husbands aunt is dying and her family has been by her side for almost 2 weeks and they are so tired.
March 13, 2018 at 9:45 pm #11521
Mike Nolan
Keymaster
Joan, your family may not thank you enough for your efforts, but I'm sure they appreciate it.

I made Vienna bread today. Recently I've been making it about every 8-10 days.
March 13, 2018 at 10:02 pm #11523
BakerAunt
Participant
Joan--my prayers are with your aunt and her family at this difficult time.

Today I baked a version of the KAF "Irish Cream Scones" (see thread about missing cappuccino chips).

I also baked a pumpkin pie in honor of Pi day tomorrow.
March 13, 2018 at 10:57 pm #11524
Joan Simpson
Participant
Thank you Bakeraunt and Mike,I know they appreciated everything that has been done for them.Aunt Becky passed last night and she is in her Heavenly home,as Billy Graham said she just changed addresses.
March 14, 2018 at 6:27 pm #11532
RiversideLen
Participant
My condolences to you and your family, Joan.

In honor of Pie Day I baked a small cherry pi.
- This reply was modified 6 years, 8 months ago by RiversideLen.
- This reply was modified 6 years, 8 months ago by RiversideLen.
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March 14, 2018 at 10:45 pm #11543
Joan Simpson
Participant
Thank you RiversideLen.
March 15, 2018 at 6:32 am #11544
chocomouse
Participant
Nice looking pie, Len. And a perfectly formed pi, too!
Yesterday was a baking marathon for me. I made the Chewy Semolina Rye bread and the 100% whole wheat bread for the bread machine that were in recent KAF catalogues. Both were mixed and kneaded in the abm, but shaped and baked in cast iron bread pans. The only substitution I made was to use Rye Bread Improver instead of the Vital Wheat Gluten. I highly recommend both recipes -- they rose very high, good oven spring, great crumb and taste. Then, I made a blueberry lemon cake from NatashasKitchen.com. I subbed Lemon Juice Powder for the lemon zest and juice. The flavor and texture are great. The outer inch or so was overcooked, so if I make it again I'll cut the baking temperature back to 350 and start checking for doneness at 40 minutes. I'd never heard of tossing the berries with cornstarch so they don't sink to the bottom of the cake, and that trick worked well, with no noticeable change in texture; I'll use cornstarch in the future instead of the usual flour.
March 15, 2018 at 7:24 am #11546
cwcdesign
Participant
My sympathies to your family Joan. I wish you all peace.
March 15, 2018 at 7:45 am #11549
Joan Simpson
Participant
Thank you Cwcdesign.
For all the ones that are affected by the storms I can't imagine how ya'll deal with all the snow and power
outages in the winter.Bless you all.
Pretty pie Riversidelen!
- This reply was modified 6 years, 8 months ago by Joan Simpson.
March 16, 2018 at 3:55 pm #11554
BakerAunt
Participant
Tomorrow is my husband's birthday, and thus I baked KAF's Favorite Fudge Birthday Cake, which has been his favorite since I first baked it for him. I'll assemble it tonight, so that the frosting can set over night. It's a major chocolate rush.

I used "the grease" for the pans, and I'm impressed. The two layers came out of the pans leaving very little chocolate residue.
- This reply was modified 6 years, 8 months ago by BakerAunt.
- This reply was modified 6 years, 8 months ago by BakerAunt.
March 17, 2018 at 11:56 am #11557
Joan Simpson
Participant
Happy Birthday to your husband BakerAunt and glad you liked the pan grease.The cake sounds good!
March 17, 2018 at 1:38 pm #11559
Mike Nolan
Keymaster
Today I made my cherry pie and I'm currently working on making bagel (Got to have something to go with corned beef on St. Patrick's Day.)
March 17, 2018 at 8:51 pm #11561
RiversideLen
Participant
Mike, how do you make cherry pie using frozen cherries? Do you just toss the cherries with flour or cornstarch or do you heat up some liquid or juice and thicken it and then fold the cherries in?
March 17, 2018 at 8:59 pm #11562
Mike Nolan
Keymaster
You start by thawing the cherries, of course. Then I strain out the juice, which gets cooked with sugar, cornstarch, lemon juice, cinnamon and a little salt. Pour that over the cherries, chill the mixture and put it in the pie crust. I usually do a lattice crust top, because I think it looks prettier.
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