2024 Edition - What are you baking?

[Meryl]

I baked a pound cake today, then cut some of it up into little pieces, and made a parfait with pureed pears and pastry cream, suggestion from @larry_stewart ,then instead of pecans, which I didn't have, I sprinkled slivered almonds, a hint from @dragnlaw. I left out the whipped cream as I'm just so used to cooking "light" nowadays. I haven't tasted it yet, we'll have it after lunch, I'll let you know.

 

[taxlady]

I baked a pound cake today, then cut some of it up into little pieces, and made a parfait with pureed pears and pastry cream, suggestion from @larry_stewart ,then instead of pecans, which I didn't have, I sprinkled slivered almonds, a hint from @dragnlaw. I left out the whipped cream as I'm just so used to cooking "light" nowadays. I haven't tasted it yet, we'll have it after lunch, I'll let you know.

I usually substitute walnuts for pecans, when I don't have any pecans. I find that almonds have a much harder texture than pecans. Walnuts are closer, but still a little harder than pecans. If I also don't have walnuts, but do have sliced almonds, then I'll use those. Once the almonds are thinly sliced, they aren't as hard.

 

[pepperhead212]

I baked 2 loaves of rye bread today, starting the sponge 2 days ago. One will go into the freezer, once cool, the other for the sandwiches.
A bowl of rye dough, ready to punch down and divide into 2 loaves. by pepperhead212, on Flickr

The 2 rye loaves, ready to cover and rise. by pepperhead212, on Flickr

Finished rye bread. by pepperhead212, on Flickr

 

[blissful]

Whole wheat cinnamon bread, 2 loaves.
I wanted a tight crumb with a swirl of cinnamon going around. I didn't want a swirled space in the bread like I see a lot of them. It suggested not using butter, minimizing sugar, so the sugar and butter don't soak into the bread leaving that space. They suggested adding egg and flour to the cinnamon.
I used ground flax ground chia wheat germ with water, honey, and cinnamon for the swirl part. It was more of a paste.
It turned out great. No space in the swirl.

 

[msmofet]

I have my multi grain bread dough going in the bread machine. I think I’ll make one plain loaf and one cinnamon raisin swirl loaf.

 

[msmofet]

Multi-grain bread

Multi-grain cinnamon raisin swirl bread

 

[msmofet]

I have cinnamon buns rising.

 

[msmofet]

Cinnamon buns

 

[Kaneohegirlinaz]

Meyer Lemon-Ricotta Pound cake.
I made up a regulation sized recipe and divvied it up amongst four 5"X3" aluminum loaf pans.
I'd rather we had several small cakes as apposed to one large cake... reason: either we'll eat the entire cake in 2 days OR we each have one slice and the rest goes to waste
Bonus: I'm taking one of these small cakes to Game Day (cards) next door.

 

[Meryl]

I baked my first apple pie to symbolise the new season approaching.

 

[msmofet]

Sausage bread out of oven and cooling

 

[taxlady]

@msmofet, before those all get eaten, please take a picture of one of them cut open, so we can see the inside too.

 

[msmofet]

@msmofet, before those all get eaten, please take a picture of one of them cut open, so we can see the inside too.

Sliced sausage bread

 

[dragnlaw]

Beautiful!

 

[Andy M.]

Apple Walnut Cake. Super easy and super delicious.

 

[dragnlaw]

You guys are killing me!

 

[taxlady]

Apple Walnut Cake. Super easy and super delicious.

View attachment 70774

Have you shared that recipe here?

 

[Andy M.]

Have you shared that recipe here?

Here it is. I changed the name from Apple Squares to Apple Walnut Cake. Also experimented with reducing the sugar to one cup. Either works.

Apple Squares

I got this recipe from my sister. It's really easy to make and delicious. I like it better than crisps as the dried oatmeal topping on crisps has always turned me off. Try it, you'll like it. I recommend you try it with McIntosh apples and walnuts before you think about substitutions...

www.discusscooking.com

 

[taxlady]

Thank you Andy. I have saved it to CMT AKA, Copy Me That.

 

[pepperhead212]

I baked a batch of potato rye, that I started 3 days ago. I also started some sourdough starter - only thing that made me do this was that Acme started carrying their own brand of bread flour - everyone else only has ridiculously expensive brands, which I refuse to buy. I don't use a lot of white flour, but sometimes I want this. The firm sourdough culture is preferably made with bread flour - it lasts almost forever in the fridge, just needs refreshed, and it's up there already. The last refresh, instead of throwing out the excess, it went into the bread. Only 10 g of the culture of 80 g gets recycled, when refreshing (with 25 g water + 45 g bread flour). For the rest of the bread, it was the usual rye and WW flours, plus that potato added to the sponge.
Potato Rye, started 3 days ago. by pepperhead212, on Flickr