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Happy Birthday to Bakeraunt.This week I baked a cold oven pound cake and a one layer chocolate cake ...all gone!
Once frozen when thawed they are tan not brown and you can literally squeeze them out the end of the skin.I throw them in the side tray of the door of freezer.
When I make Banana Bread I let my bananas get very ripe almost black and they make very good and moist bread.My recipe doesn't use mixer so I mash up if needed.If I ever have bananas going to waste I throw them in freezer in the skin-not peeled.When I want to make bread with them I let them thaw out tear the end open and all the goods just slide out.
Have had good results with the pan grease but...on my Banana Nut Bread it tends to stick???So as I did years ago before I knew about parchment I sometimes use wax paper in the bottoms just to be sure.I always liked The Bakers Joy but sometimes ran out.
Made Lemon Crinkle Cookies from Mennonite page as we like anything lemon and they were very good.Had lemon jello in them for flavor and color and when baked they puffed up high but you were to slam them down on the counter to make them fall.They were very bendy after cooling and I loved them.I got 24 big cookies but next time I'll probably go a little smaller.Besides corn bread that's all I baked.
New Years I cooked Black eyed peas,rice and fried chicken with some corn bread,just the two of us so not much cooking.I made a pot of hamburger vegetable soup with grilled cheese sandwich.We like Mexican food so we had Taco Salad one night.Simple here too.
Cooked small pot of Chili.Made a big bowl of Ambrosia and a big batch of Rice Krispie treats which I doctor up adding more butter and marshmallows.
Not much baking here.Bananaa nut bread and Lemon Chess pie.
BakerAunt the best thing I ever did was to start using aluminum foil oven liners.They are wonderful,goes across the whole bottom of oven,it goes under the heating element of my electric stove.I'd never be without these again.Saves me lots of cleanup.
Italiancook this is a recipe I got out of old church cookbook published from a local church in 1959.The best ever.It's easy and good.
Pineapple Upside Down Cake by Mrs.J.L.Brannen
Melt 1/2 cup butter in large frying pan.Add 1-cup brown sugar.Spread evenly over bottom of pan.Lay complete wheels of pineapple over first mixture and in center put a cherry.Make following sponge batter.Beat yolks of 3-eggs and one cup of sugar.Add 5-Tablespoons pineapple juice.Sift 1-cup plain flour and 1-teaspoon baking powder. Fold in fluffy beaten egg whites and pour over fruit.Bake 45 minutes in moderate oven at 350*
This has been the best I've ever had and I've never dried the pineapple before laying it in.
I actually put my iron fry pan in oven with butter to melt as I'm getting everything ready.Merry Christmas to everyone wishing each of you blessings!
I've always wanted to do the crock pot candy so maybe I will,if so I'll let you know how it turns out Italiancook.I baked for my sister and niece this week made them Coconut pies and Lemon Chess pies.For us I made a Cherry Pie which is almost gone,gotta get back in the kitchen.
Cooked a big pot of Mustard Greens with pork neck bones,When neck bone meat is tender I pick the meat off and put back in greens,had potato salad and corn bread to go with it so we'll have several meals off that.Cooked a pork roast with potato and carrots-n-onions and had a couple meals off the meat with BBQ later on in the week.Nothing else much.
Good idea on the cookie ring I usually do mine about the size of a saucer then wrap till needed or freeze it.
Baked a Lemon Chess Pie,Cherry Pie and chocolate cake all turned out good and I have really gotten the pie crusts down pat.The chocolate cake makes a small cake 8 inch layer so I double it for a whole cake very chocolaty tastes like devil food Recipe from Just a pinch called Lil Chocolate Cake by Cassie and we love it.The pie crusts I've been making is called Sylvia's perfect Pie Crust it's very good makes 3- but I've added an extra cup of flour and a little extra water to give me 4.Reason being when I'd check them baking it was really greasy bubbling around edges and this takes care of that and still very flaky.I seem to have a better browning crust if I bake them in tin foil pans which I reuse over and over.What pan gives you a flakier and brown crust ? I have glass ,stainless and ceramic pans but truly like the tin foil.Wondering if I buy a thin tin pan will it do well?Got lots of baking to do this week.Forgot to say on the chocolate cake it calls for a cup of hot water and I sub black coffee for that and it ups the flavor and you'd never know it.Happy Baking.
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