What are you Baking the Week of December 29, 2024?

[Mike Nolan]

Any post-holiday baking plans?

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[RiversideLen]

I'm planning on baking some cookies to take to a neighbor's on New Years eve. Not sure how many kinds, right now I'm soaking some raisins in brandy for oatmeal cookies.

[RiversideLen]

I made the oatmeal cookies. In addition to the raisins, I added some chopped pecans and mini chocolate chips. This recipe yielded 50 cookies. I sampled a couple of them, pretty good. Nuts in cookies always enhances the flavor.

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[Mike Nolan]

Made a 3rd batch of oatmeal-date-raisin cookies, grinding up the oatmeal a bit, doubling the dates, and making them with a #50 scoop (previous batches were with a #60 or #40.) We like this batch the most.

[Mike Nolan]

I made a batch of oatmeal crisps (chocolate chip cookies) today. I've used a #70 or a #60 scoop in the past, today I used my new #50, it made the cookies about 1.2 ounces each post-baking, and they took about 5-6 minutes longer in the oven. The batch made 38 cookies.

[BakerAunt]

On New Year's Eve, I baked Spiced Pumpkin Bread (Kurbisgewurzbrot), a German rye bread from Stanley Ginsberg's blog, The Rye Baker. I've been baking it for about five years now, and I love this bread which uses just whole wheat and medium rye flour. It is cooling on the rack, and we will slice it at lunch tomorrow.

I also made the dough and assembled Eggnog Sweet Rolls on New Year's Eve, which I will refrigerate overnight and bake and glaze in the morning. I created this recipe last year out of a Fleischmann's Yeast and a Red Star Yeast recipe.

[Mike Nolan]

Been looking at a recipe for Swabian pretzels, not sure if I've got the right stuff to make it yet.

[Joan Simpson]

Len your cookies looked good.

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