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Home › Forums › Baking — Breads and Rolls › What are you Baking the Week of April 26, 2026?
BakerAunt.Nothing cuz I did enough yesterday. 😆
Kimbob your Focaccia and Spotted Dick looked nice.I'd never heard of Spotted Dick until it was mentioned on here months back.
Ya'll I was so proud of my granddaughter when I went to Texas, she had gotten some sourdough starter from a friend and made her first sourdough while I was with her and it was a boule .It was good looking for her first and since she's sent me photos of them and they look wonderful and she's so proud of herself too! She sent me a photo of a grilled cheese sandwich she made with her sourdough and made fresh tomato soup to go with it. Yes my heart is full seeing her learning to bake more and she's a good cook too! Happy Nanny here!
This link looks so long I question whether it will work. I mention it only because it's a really good, different cookie. I use KA Lemon Juice Powder instead of extract or fresh lemon. I scoop the dough and freeze the balls and package in serving sizes. Guests are pleasantly surprised to receive fresh-baked cookies for dessert. One relative is especially fond of these with blueberries.
I did make honey wheat bread tonight.
Italiancook the cookies sound amazing to me as I love all things lemon. Saving this!
I baked a pan of the Georgia Cornbread Cake to take to my friends tomorrow.
We visited my college roommate and her husband on Sunday night and Monday before leaving on Tuesday morning. Marianne and I adapted a fruit crisp recipe on Monday to use two bags of frozen peaches. We greatly reduced the sugar, from 1 ¼ cups to ½ cup for the filling, cut the salt in half, and used vanilla instead of almond extract. We made half the topping, as King Arthur recipes are overly generous in the amount. We replaced walnuts or pecans with sliced almonds, as that is what we had. We replaced 4 Tbs. of butter with 1 Tbs. of melted butter and 4 Tbs. avocado oil (started with 3 Tbs. and decided it needed more) and added 1 Tbs. of lemon juice to replace the water that would have been in the butter. We used an 11 x 7" glass dish and baked 40 minutes. We agreed that "Marianne and Marliss' Peach Crisp" (or use any fruit) is an excellent recipe. She wants to try it when fresh peaches are in season.
We arrived home a little before 9 p.m. on Friday night. On Saturday, I baked cornbread to go with soup that I had in the freezer.
I am reading through all the comments I missed while traveling, doing wedding activities, and visiting family and friends. What an impressive group we have here!