Baked goods thread. Can I have a piece now? No, wait!

Peanut Butter Cookies from the Purity Flour cookbook

Cream 1/2 c shortening and 1/2 c peanut butter together. I use Adams unsalted peanut butter. It only has peanuts in it - no additives
Beat in 1/2 c white sugar and 1/2 c brown sugar
Add 1 egg, 1/2 tsp vanilla and beat well.
Blend in 1 1/4 c flour, 1 tsp baking soda and 1/2 salt I use less salt. this is an old recipe from when salt was used much more heavily.
Shape into balls and flatted with a fork on the cookie sheet.
Bake at 375 for 10 to 12 mins.

Then fight to keep the cookies to yourself if you don't want to share!

 

I always share.....1 for you, 2 for me, 1 for you, 3 for me, etc.
I used to tell my girls (when they were very little) I was the cookie monster.
Still am.

 

Made two batches of buns today.

First one is whole wheat flour with molasses and honey.


Second was my standard recipe with 1/2 white, 1/2 whole wheat flour.



I make up the dough in the breadmaker and then empty it out at the end of the dough cycle, form the buns and bake them in the oven.

 

My wife had Homemade soft pretzels and fresh lemonade waiting for me when I got done plowing! They were awesome! Some were plain and some were garlic pamesean.

 

I've got 2 soft pretzel recipes to try....love 'em.
WW, how do you get the whole wheat version to rise so well?

 

My wife made 2 dozen whole wheat rolls today also and she just places them by the stove to rise and they turn out awesome. We even grind the wheat fresh about minutes before we make them.

 

Some of you may recall my try at pretzels and subsequent failure from the other place. It was a bad scene all around. They did taste great though. The dough was over risen and stuck bad.






Woodwidow, those rolls look great.

 

fishingpol, are you trying to bake those on the firebrick? I'm a bit confused by the picture as to what stage those are in.

 

Yes, that was in my mud oven, after the temp settled down. It was a new recipe, the dough over rose, they were wet and sticky going in, cornmeal was absorbed by the moisture...

Here is what I was going for. I will give it another go at some point. This link made it look great. I used a different recipe.

http://www.woodfiredkitchen.com/?p=466

 

This is the first time I have tried this recipe. Canadian whole wheat flour I think is different from yours. I know my breadmaker recipe book has Canadian and American amounts for the flour ingredient. It says that US ww flour results in a shorter, denser than Canadian ww flour. It suggests substituting 1 c of white flour for 1 c of ww flour.

1 1/2 c water
2 tbsp powdered milk
2 tbsp shortening ( I used olive oil)
2 tbsp honey
2 tbsp molasses
1 1/2 tsp salt
3 1/2 c ww flour (American was 3 1/3 c)
1 1/2 tsp yeast

I have never tried making soft pretzels. They look so good I will have to try them sometime.

 

They always make it look great in the videos and sooo easy. As seen by my calzone effort last week, it doesn't always turn out that way. By the way, my monster calzone created three meals for us.

 

Part of the fun of baking and cooking is to try, eat and try again.

 

Valentine's Day and I made Campinspecter a raisin pie and surprised him with today. Was inspired by fishingpol's FHC pie but did not go that far. Next pie will celebrate FHC.



Before we put a fork into the pie.

 

I started this thread but apparently have not been getting alerts when new post are made. When I look at the top right of page there is the ability to "unwatch thread". So I am apparently watching the thread. Hmmmmmm.

Nice looking backed goods folks!

 

Raisin Pie, Don't see that around very much anymore. I was in Amish country once and had a Raisin Cream Pie slice. Wow was that good. Have you tried your hand at cream pies WW?

 

No, I haven't made very many cream pie. The last one was a banana cream pie years ago and though it was eaten fast, I haven't made one since. Never heard of Raisin Cream Pie, though. Sounds good.

 

Raisin pie! In some other threads I mentioned that My mother had passed on before I had any remembrance of her and my older siblings had left home by the time I was aged 5. Where we lived was remote, we only had Steam Boat access. Our heat was a wood cook stove which was my responsibility to keep running. My first version of raisin pie was get the stove smoking hot, fry bread on top of the stove, form a shell of the fried bread into a pie plate and pour in a can of raisin pie filling into that shell and place in a smoking hot oven hopefully not setting the pie or house on fire. If the pie was successful for eating, top it with a can of Pacific Canned milk.

Boat day was a big event in a small remote town! Picture was taken from our house!

 

First time I've seen a buche de Noel look like a buche... Heck I'm surprised anyone on here even knew what that is, figured that was just a northern Maine/French Canadian thing!

 

I'm half French-Canadian. We grew up having tourtieres, creton and boiled onions. I now make tourtieres, bouches, galettes, pea soup and poutine on occassion. I really need a good French-Canadian cookbook of rustic meals if anyone knows of one. Meat pies, stews, soups and bread recipes is what I am looking for.