What are You Baking the Week of March 8, 2020?

[aaronatthedoublef]

Well, we Jews have been spread around the world and our traditions vary as much as the countries where we lived/live.

I was raised by German Jews with very different traditions from what many consider "Jewish". Most of what is Jewish in the US is poorer, Eastern European Jews. One of my best friends growing up was being raised by a mom and dad who were from Iraq and Iran respectively. Not only did they have different traditions but there are some significant differences in Jewish law between the different groups at a macro level. At a micro level different rabbis have different interpretations and their followers follow those.

It's pretty complicated even for those of us born into Judaism and the more I learn the less I know.

[chocomouse]

Today I made a lemon layer cake with a lemon cream cheese frosting. My husband had requested it, and he never asks for anything special nor does he want anything when I ask. The last cake I made was carrot, late summer-early fall, so cake is a real treat here.

[BakerAunt]

On Friday afternoon, I baked my Whole Wheat Sourdough Cheese Crackers from dough that I made last week.

[Mike Nolan]

I got a pie crust out of the freezer, not sure what kind of pie I'm making tomorrow yet.

[skeptic7]

I didn't understand much of that article on Challah. First is Challah a noun or a verb? Part of the article mentions "Taking Challah" as a specific sort of action, not as grabbing a loaf of bread.
Thanks for sharing it. I know people who are Jewish, but few of them bake, but I'll ask them about challah anyway. One friend told me that I should always bake two loaves of Challah on Friday either a) something could be eaten on Saturday or b) One could be given away if anyone needed a loaf.

I'd like to make a pie today.

[Mike Nolan]

As I understand it, 'taking challah' refers to setting aside a small amount of the dough as a sacrifice and applies to any type of bread, not just the eggy slightly sweet dough we all call challah. But that article doesn't explain that part very well, though I've read other articles that do.

So this is probably a case where the noun was appropriated from the verb.

[Mike Nolan]

I'm going to do some kind of banana cream pie today, probably using the sour cream filling I used for the last sour cream raisin pie. It will probably have some cinnamon and raisins in it, too. And topped with French meringue.

[BakerAunt]

As my homage to Pi Day, I'm baking an apple pie with streusel top--Bernard Clayton's recipe, but I use my oil crust and blind bake it, par-cook the filling on the stove top, then use half the streusel. I'm using one Jonathan and six York apples, which have been stored in a cool garage this winter.

[aaronatthedoublef]

Mike, you're right. The practice of taking challah is setting aside a certain amount of what you've made as a sacrifice. Challah derives it's name from the act.

I should have made pie today but I bought one instead.

[Mike Nolan]

I did make my banana cream pie, with raisins, using my wife's aunt's filling recipe (a pretty basic pastry cream IMHO), and a French meringue that was browned in the oven. It's chilling, I'll post pictures later on, hopefully including a slice. The scrapings from the pot on the pastry cream tasted pretty good.

[BakerAunt]

We had warm apple pie for dessert tonight, so of course, it was not the prettiest presentation on our plates, but oh, it tastes delicious.

[Joan Simpson]

I had two honey crisp apples I cooked down for hand pies,I made the pastry dough and baked them.I got 8 hand pies,they were OK but I'd rather have them fried.

[Mike Nolan]

Not the prettiest pie I've made, I can never get those picture-perfect meringue peaks, but it is delicious!

The filling may have needed to be cooked a bit longer, it is a little soupy. But I'm willing to make the sacrifice to try it again. 🙂

Attachments:

You must be logged in to view attached files.

[skeptic7]

no pie, but I started on a batch of Hot Cross Buns, mainly based on the recipe in 200th Anniversary Cookbook. I'll let the dough rise overnight and form it into buns tomorrow.

[Author]

Posts