What are you Baking the week of December 20, 2020?

[Joan Simpson]

Mike your sweet potato pie and wifes trifle looked very good.

[Mike Nolan]

Her trifles are never quite the same each time, the fruit varies, usually bananas, strawberries, blueberries and mandarin oranges, sometimes kiwi or star fruit, maybe grapes if they're really sweet, but it also usually includes ladyfingers (available in the frozen food section), angel food cake, strawberry Jello, pastry cream and Kool Whip. But they're always delicious.

The sweet potato pie is not as pretty as I would have liked, but it tastes pretty good for a first time with a recipe that drew from at least 3 sources. Having pie crusts in the freezer ready to be rolled out cuts a lot of prep time, that's why I usually make enough pie crust for several pies. (And an all-butter pie crust always has great mouth feel.)

[BakerAunt]

By special request from Scott, I made Cornmeal Rye Waffles (King Arthur Flour’s Whole Grain Baking) for Christmas breakfast. I used 4 Tbs. oil in place of the butter, and I wait to mix it in until all the other ingredients are combined. I replaced ¼ cup of the BRM fine ground cornmeal with ¼ cup of their medium grind, which gave a pleasant, subtle crunch. I cut the salt from 2 tsp. to 1 tsp. Our dog parked herself next to the table and made sure that she got her share of waffles. I made the full recipe, so I have six Belgium waffle squares to wrap and freeze.

I had to give up butter crusts, but I like my oil crusts, and their advantage is that they are much faster to make than butter crusts, which is good as they cannot be frozen.

[Italiancook]

Bev M has a recipe for Canned Peach Cobbler on this site. I baked that today. I prefer making my dad's cobbler using frozen peaches, but this will work great for those times I don't have the frozen product.

[Author]

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