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Baking
Jan 5, 2010 22:02:42 GMT
Post by Deleted on Jan 5, 2010 22:02:42 GMT
I would say that only a small minority of the French now make their own pie crusts. The stores sell two different kinds -- flaky and crumbly -- and just about every recipe now tells you to buy one or the other and then start working on your other ingredients.
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Baking
Jun 10, 2014 22:53:10 GMT
Post by Deleted on Jun 10, 2014 22:53:10 GMT
I made wild red huckleberry scones today for someone who is crazy for them.
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Baking
Jun 14, 2014 16:27:13 GMT
Post by Deleted on Jun 14, 2014 16:27:13 GMT
Hmmm, that looks interesting albeit a bit dry. Do you eat them like that or is some fatty/gooey/creamy item added to enhance the event?
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Baking
Jun 15, 2014 4:21:04 GMT
Post by Deleted on Jun 15, 2014 4:21:04 GMT
They're very rich, made with cream, and of course they're served with plenty of butter.
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Baking
Jun 19, 2014 1:43:03 GMT
Post by Deleted on Jun 19, 2014 1:43:03 GMT
Apricot Clafouti
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Baking
Jun 19, 2014 5:23:43 GMT
Post by bjd on Jun 19, 2014 5:23:43 GMT
That looks good, lizzy.
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Baking
Jun 19, 2014 14:18:23 GMT
Post by Deleted on Jun 19, 2014 14:18:23 GMT
It sure was. Very tangy.
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Baking
Nov 11, 2014 19:32:20 GMT
Post by Deleted on Nov 11, 2014 19:32:20 GMT
Crumpets. I finally found a recipe that works. Not classical baking of course, but close enough...
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Baking
Nov 19, 2014 21:06:12 GMT
Post by Deleted on Nov 19, 2014 21:06:12 GMT
I am thinking I need to bake something soon.
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Baking
Dec 2, 2014 21:31:42 GMT
Post by Deleted on Dec 2, 2014 21:31:42 GMT
I have decided that I am going to bake some banana bread soon, so much that I will freeze some of it.
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Baking
Dec 2, 2014 21:58:18 GMT
Post by htmb on Dec 2, 2014 21:58:18 GMT
I still have my mother's banana bread recipe, handwritten inside a church cookbook. I add cranberries to it and make cranberry banana bread with pecans at Christmas.
(I have never tasted cranberry relish either, but I like the tartness the whole unsweetened cranberries add to the banana bread).
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Baking
Dec 3, 2014 0:02:13 GMT
Post by mich64 on Dec 3, 2014 0:02:13 GMT
That is such a good idea htmb! I wish I thought of that the other day when I made a loaf. I think tomorrow I am going to make a lemon loaf and maybe another banana loaf too! I might attempt some cookies this weekend as well. (I am not a baker so this could be interesting!). I just feel the need to get some things into the freezer to be prepared in case one or both of my sisters come home for Christmas or New Year's. They tend to decide last minute depending on weather conditions.
Chocolate chips in that banana bread might be good too!
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Baking
Dec 4, 2014 7:26:59 GMT
Post by rikita on Dec 4, 2014 7:26:59 GMT
what are crumpets and how do you make them? and how is the banana bread mentioned at the beginning of the thread made? and how do i find time to do some baking?
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Baking
Dec 4, 2014 17:52:36 GMT
Post by Deleted on Dec 4, 2014 17:52:36 GMT
Well, I can't help you with the last question, Rikita, but I can with the first two. Crumpets are little muffin-like breads. They are made from flour, yeast, milk, salt and baking powder. They're cooked on a griddle, not in an oven, like a pancake but in little ring moulds. The whole point to a crumpet is that they are supposed to develop little holes on the top, which soaks up pleanty of butter when they are toasted. They are served for breakfast or teatime with butter and jam or honey. Recipe. Banana bread is a quickbread (more like a cake) made with mashed bananas and often some nuts or raisins or what have you. Recipe.
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Baking
Dec 4, 2014 22:26:07 GMT
Post by Deleted on Dec 4, 2014 22:26:07 GMT
I've baked gingersnaps to bribe thank the gentleman on Whidbey across the street from us, who is writing an affidavit for my Immigration application, stating that my husband and I truly are a married couple, and that I'm not trying to put one over on the United States.
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Baking
Dec 6, 2014 23:20:35 GMT
Post by Deleted on Dec 6, 2014 23:20:35 GMT
Those look excellent. If your husband had baked them instead, I would have been completely fooled, too.
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Baking
Jan 10, 2015 23:34:35 GMT
Post by Deleted on Jan 10, 2015 23:34:35 GMT
Madeleines, for Paris.
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Baking
Jan 14, 2015 11:14:45 GMT
Post by cheerypeabrain on Jan 14, 2015 11:14:45 GMT
beautiful Lizzy....and thanks for the crumpet recipe. I have my Dad's griddle pan and all I've made so far are scotch pancakes. I made this chocolate fudge cake instead of a fruity christmas cake, it was far too rich for me but the chaps seemed to like it....
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Baking
Jan 14, 2015 15:46:46 GMT
Post by Deleted on Jan 14, 2015 15:46:46 GMT
Delicious! With pecans, no less. Are they easy to get in the UK? And I see you have LocknLock containers, my husband is mad about those, buys them in all shapes and sizes.
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Baking
Jan 14, 2015 17:41:25 GMT
Post by cheerypeabrain on Jan 14, 2015 17:41:25 GMT
I am a secret collector of the containers too...sneak them into the shopping trolley when OH isn't looking. I used to have Tupperware but over the years lids get lost and my kids 'borrow' them and don't bring them home. So I always seem to need more. Pecans are readily available in Supermarkets over the festive season....the rest of the year I can buy them in the baking section but they are shelled and very costly
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Baking
Jan 19, 2015 23:18:47 GMT
Post by Deleted on Jan 19, 2015 23:18:47 GMT
Even in France pecans can be found easily now.
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Baking
Mar 25, 2015 23:02:27 GMT
Post by Deleted on Mar 25, 2015 23:02:27 GMT
Rhubarb tart.
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Baking
Apr 8, 2015 21:09:19 GMT
Post by Deleted on Apr 8, 2015 21:09:19 GMT
I refused to eat rhubarb as a child because to me it was just pink celery. It just seemed wrong. I'm sure I disappointed my grandmother, not just because I was too stupid to like something that was good but also because rhubarb grew wild in the fields next to her house and, along with dandelion, was one of the 100% free comestibles available. Luckily my brother liked it, but my grandmother didn't make nearly as many rhubarb tarts as she would have if I had liked it, too.
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Baking
Apr 13, 2015 23:55:41 GMT
Post by lagatta on Apr 13, 2015 23:55:41 GMT
LocknLock goes on sale at "Canadian Tire" at regular intervals. It is handy for me as I rarely need large storage containers.
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Baking
Apr 16, 2015 15:52:08 GMT
Post by mickthecactus on Apr 16, 2015 15:52:08 GMT
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Baking
Apr 17, 2015 17:36:41 GMT
Post by Deleted on Apr 17, 2015 17:36:41 GMT
Mick, that is stunning! I take it that is a rolled fondant icing for the cakes? And what flavour was it? Chocolate?
I saw this video today and I absolutely must make these apple roses soon.
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Baking
Apr 17, 2015 18:06:56 GMT
Post by bjd on Apr 17, 2015 18:06:56 GMT
That looks really good. I think I would leave off the icing sugar though.
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Baking
Jul 6, 2015 23:25:39 GMT
Post by Deleted on Jul 6, 2015 23:25:39 GMT
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Baking
Jul 7, 2015 0:26:39 GMT
Post by lagatta on Jul 7, 2015 0:26:39 GMT
We don't have fresh bleuets yet... I rarely do sweet baking, but I do make a clafoutis or two when there are fresh fruits in season. Often with susini (small, dark Italian plums).
I made a couple of small pizzas yesterday (dough made on Friday) but I'm not hungry enough to eat the second one today, so it is going into the fridge.
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Baking
Jul 17, 2015 4:00:18 GMT
Post by Deleted on Jul 17, 2015 4:00:18 GMT
Strawberry rhubarb pie.
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