I mentioned to someone the other day I was baking. They told me they get
stuff at the bakers.

Does everyone here bake and if so, what do you bake?

Today I am making:
Steak and onion pie (double crust) with rough puff pastry
Cheese twists with puff pastry
Cheese and tomato pinwheels with puff pastry
Yorkshire curd tarts with short crust pastry.

I also make apple pies, bacon and egg pies etc.

These are regular things for me to make, does anyone make different things I
could try?

--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...
>I mentioned to someone the other day I was baking. They told me they get
> stuff at the bakers.
>
> Does everyone here bake and if so, what do you bake?
>
> Today I am making:
> Steak and onion pie (double crust) with rough puff pastry
> Cheese twists with puff pastry
> Cheese and tomato pinwheels with puff pastry
> Yorkshire curd tarts with short crust pastry.
>
> I also make apple pies, bacon and egg pies etc.
>
> These are regular things for me to make, does anyone make different things
> I
> could try?

I don't bake like I used to. None of us are big bread lovers and we try not
to eat a lot in the way of sweets. Husband and daughter both love ice cream
so they'd much rather have that than something baked.

I used to be quite famous for my cookies. I baked all kinds. I once sold a
plate of them for $50 at a charity auction and I spent about two months
baking those and fruitcakes for Christmas. I didn't bake every day but
mostly on my days off.

I went through a period of time where I made a lot of muffins for myself. I
don't really like muffins so there was only enough of the batter to hold the
fruit and nuts together. I used oats, whole wheat flour, only egg whites
and no fat save for what was in the nuts. Then a few years later I got a
muffin book and baked my way through that, taking the muffins to work.

I have made all kinds of pastry but not for many years. I also made tons of
cakes when I was a kid but nobody in the family really likes cake. Except
for my fruit cake!

I used to make granola bars. Not sure that I ever ate one. I had a
boyfriend at the time who loved them a lot so I just let him eat them. My
elderly neighbor gave me the recipe.

I have made all sorts of bread, both yeast and quick. When I was younger, I
didn't always keep yeast in the house but I always had the ingredients for
biscuits so I used biscuit dough for all sorts of things, including pizza
and some little things filled with raspberries. I got quite sick of those!
My dad used to grow raspberries and I had much more than I knew what to do
with. I made jam once but I'm not a big jam lover. So I would make two
thin biscuits and sandwich a some berries and a little sugar in the middle,
pressing down around the edges with a fork to seal. After baking I would
drizzle with icing.

I have made a few pies in my lifetime. Not many. Pie was never a favorite
food. Mostly only when I have a lot of fruit or if I am craving something
like Marionberries. Lately I have been craving them and made a lot of
crisps but I tend not to measure things with a crisp. So each one came out
a little different. I did not care for the last one as much. I used
coconut oil as the fat and it was a brand that was new to me. That might
have been the cause or it could have been the hot weather. I put plenty of
flour in with the berries but they still gave off a ton of juice. So much
so that I had to drain the dish into the sink. And while the flavor was
still good, the crisp part wasn't very crisp.

I have never been successful with pie crust. Never had it come out right.
So to use up the last of the berries, I bought some pie crust with lard in
it, cut it in strips and covered the dish of berries with it rather
randomly. I topped it with some coarse raw sugar. It was really good! But
whatever was making me crave the berries has left the house so... Will
probably be another year before I make more.

I used to make a lot of apple crisps but I had to stop because they are one
of the few foods that I really can't resist. And if there is one in the
kitchen, I will eat a bite of it every time I go in there. I will also find
silly reasons to go in there. Like to see how much apple crisp is left!
Another way to use up apple slices is to take Crescent roll dough (I'm sure
you could use other dough), place one slice on each roll, sprinkle with
cinnamon and sugar, roll up and bake.

One thing I used to love making were those little cheese bites stuffed with
green olives. They were quite popular here in the 1970's. Super easy to
make. I think the ingredients were just cheese, butter and flour, made into
a dough, formed around the olives and baked.

Another favorite was something called Duchesses. It was basically just
savory cream puffs. I filled them with a cheese and butter filling with
onions in it. I tossed out the cookbook containing that recipe after my
friend and I ate an entire recipe of them one afternoon. They were just
that good.

I have made soft pretzels, both regular and gluten free. Gluten free
bagels. When my daughter was on the gluten free diet I had to bake pretty
much everything she ate because the stuff we could purchase at the time was
either vile, and/or contained something else she couldn't have. The two
gluten free things that worked the best were the zucchini bread and
brownies. Nobody could tell them from the wheat containing type. I also
had a cake recipe with a lot of fresh fruit in it. I thought it was good,
for cake but daughter wasn't thrilled with it so I only made it once. I
also had a recipe that made one hamburger type bun. It was such that you
could make it in a hotel microwave if you remembered to pack a small bowl,
some flour and could get your hands on some club soda. Or maybe it was
seltzer. Can't remember. There were a few more ingredients, but I think
they were easy enough to come by.

More recently I tried making crackers. None turned out as good as the ones
I could buy. I might try again come winter. We are starting to get some
warm weather now so baking isn't something I'll be doing a lot of.

I used to bake in my Crockpot. I bought a special baking pan for it. I no
longer have that pot so no longer have the pan either. I tried making cakes
and brownies which we don't eat much of. So I mostly used it for bread. I
did have one loaf that for whatever weird reason not only popped the lid of
the pan off but also the lid of the pot! And those glass lids are heavy.
The end result was edible but oddly shaped. That pan was pretty small
though so it would really only yield a loaf that was good for three people.
I liked to serve it with soup but I had only the one pot back then so had to
do the soup on the stove.

I have made various sweet rolls over the years too. Sometimes with yeast
dough, sometimes biscuit dough.

One thing I don't bake much of is meat or fish. I think I have done fish
perhaps twice. I have done beef roast that way but I have also done it in
the Crockpot or on top of the stove. My husband likes Cheezit chicken and
the recipe I found recently is easier than the one that I used years ago.
This one calls for the chicken to be dipped in sour cream, the crushed
Cheezit (cheese crackers), drizzled with melted butter and then baked. But
I discovered that the dish needs some butter in the bottom or it will stick.
You can use any kind of chicken pieces to make this. But my daughter
doesn't usually like the combination of cheese and meat and has gotten
burned out on chicken. So I try to make it only perhaps once every two
weeks or so.

Of course I have made all sorts of casseroles. But for some reason, none of
us now are really into eating much in the way of anything baked or even
cooked. My fridge is stuffed and I do mean stuffed with raw vegetables and
fruit. Grapes, apples, pears, celery and carrots seem to be the most
popular. We're also eating beans, hummus, eggs, cheese, yogurt and some
cereal. Maybe it's due to the weather. It has started to get warm. Not
miserable yet but it just seems that cold foods and foods with a lot of
moisture in them are appealing.

On Thursday, May 28, 2015 at 7:24:51 AM UTC-4, Ophelia wrote:
> I mentioned to someone the other day I was baking. They told me they get
> stuff at the bakers.
>
> Does everyone here bake and if so, what do you bake?

I don't bake, and I never really have. I came from a family
that made cakes from a box mix and bought squishy white
bread at the grocery store.

At Christmas, my husband and I will generally bake one batch
of chocolate chip cookies. I've messed around with various
pies, biscuits (the U.S. quick bread), and so on, but never
habitually.

Yesterday I got a nice loaf of whole wheat sourdough at
the bakery. From the grocery store I got a loaf of
pumpernickel that they were re-selling from a bakery
that delivers from Detroit (about 40 miles away). Both
will end up in the freezer, since I eat bread pretty
slowly.

Cindy Hamilton

On 28/05/2015 5:24 AM, Ophelia wrote:
> I mentioned to someone the other day I was baking. They told me they get
> stuff at the bakers.
>
> Does everyone here bake and if so, what do you bake?
>
> Today I am making:
> Steak and onion pie (double crust) with rough puff pastry
> Cheese twists with puff pastry
> Cheese and tomato pinwheels with puff pastry
> Yorkshire curd tarts with short crust pastry.
>
> I also make apple pies, bacon and egg pies etc.
>
> These are regular things for me to make, does anyone make different
> things I
> could try?
>

Last Friday I made these. 2x~1kg pain au levain (rear) and 3x500g
sourdough rye loaves (I've eaten one).

http://i62.tinypic.com/2mxpj4x.jpg

On Saturday I took a baking course at the local tech college and learned
how to make laminated doughs for croissants and Danish pastries as well
as brioche.
I made the pains au chocolat for my grandchildren and almond croissants.

http://i60.tinypic.com/m839td.jpg

I made 4 types of Danish with fillings of almond paste, chocolate
hazelnut paste and blueberry compote.

http://i58.tinypic.com/2yoyg5k.jpg

Most of the brioche à tête turned out OK but one had a mind of its own:
http://i61.tinypic.com/rwl07s.jpg

The pastries have all gone with the help of grandchildren:-) The loaves
are in the freezer and will have to wait until I've cycled a few more km.
Graham

> wrote in message
...
> On Thu, 28 May 2015 12:24:45 +0100, "Ophelia" >
> wrote:
>
>>I mentioned to someone the other day I was baking. They told me they get
>>stuff at the bakers.
>>
>>Does everyone here bake and if so, what do you bake?
>>
>>Today I am making:
>>Steak and onion pie (double crust) with rough puff pastry
>>Cheese twists with puff pastry
>>Cheese and tomato pinwheels with puff pastry
>>Yorkshire curd tarts with short crust pastry.
>>
>>I also make apple pies, bacon and egg pies etc.
>>
>>These are regular things for me to make, does anyone make different things
>>I
>>could try?
>
> What are Yorkshire Curd Tarts ? Don't think I have ever tried those.

Just a wee bit of heaven on a plate <g>

Look here, I don't use a recipe but this is very similar and I don't use the
spices

http://britishfood.about.com/od/cake...r/curdtart.htm


http://www.helpforheroes.org.uk/shop/

"Cindy Hamilton" > wrote in message
...
> On Thursday, May 28, 2015 at 7:24:51 AM UTC-4, Ophelia wrote:
>> I mentioned to someone the other day I was baking. They told me they get
>> stuff at the bakers.
>>
>> Does everyone here bake and if so, what do you bake?
>
> I don't bake, and I never really have. I came from a family
> that made cakes from a box mix and bought squishy white
> bread at the grocery store.
>
> At Christmas, my husband and I will generally bake one batch
> of chocolate chip cookies. I've messed around with various
> pies, biscuits (the U.S. quick bread), and so on, but never
> habitually.
>
> Yesterday I got a nice loaf of whole wheat sourdough at
> the bakery. From the grocery store I got a loaf of
> pumpernickel that they were re-selling from a bakery
> that delivers from Detroit (about 40 miles away). Both
> will end up in the freezer, since I eat bread pretty
> slowly.

I do it because I enjoy doing it, but there is no point unless you do) I
grew up with all these things and it is in the blood) So long as you
found what you like, that it's all good!!!

--
http://www.helpforheroes.org.uk/shop/

"Julie Bove" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>I mentioned to someone the other day I was baking. They told me they get
>> stuff at the bakers.
>>
>> Does everyone here bake and if so, what do you bake?
>>
>> Today I am making:
>> Steak and onion pie (double crust) with rough puff pastry
>> Cheese twists with puff pastry
>> Cheese and tomato pinwheels with puff pastry
>> Yorkshire curd tarts with short crust pastry.
>>
>> I also make apple pies, bacon and egg pies etc.
>>
>> These are regular things for me to make, does anyone make different
>> things I
>> could try?
>
> I don't bake like I used to. None of us are big bread lovers and we try
> not to eat a lot in the way of sweets. Husband and daughter both love ice
> cream so they'd much rather have that than something baked.

> I used to be quite famous for my cookies. I baked all kinds. I once sold
> a plate of them for $50 at a charity auction and I spent about two months
> baking those and fruitcakes for Christmas. I didn't bake every day but
> mostly on my days off.
>
> I went through a period of time where I made a lot of muffins for myself.
> I don't really like muffins so there was only enough of the batter to hold
> the fruit and nuts together. I used oats, whole wheat flour, only egg
> whites and no fat save for what was in the nuts. Then a few years later I
> got a muffin book and baked my way through that, taking the muffins to
> work.
>
> I have made all kinds of pastry but not for many years. I also made tons
> of cakes when I was a kid but nobody in the family really likes cake.
> Except for my fruit cake!
>
> I used to make granola bars. Not sure that I ever ate one. I had a
> boyfriend at the time who loved them a lot so I just let him eat them. My
> elderly neighbor gave me the recipe.
>
> I have made all sorts of bread, both yeast and quick. When I was younger,
> I didn't always keep yeast in the house but I always had the ingredients
> for biscuits so I used biscuit dough for all sorts of things, including
> pizza and some little things filled with raspberries. I got quite sick of
> those! My dad used to grow raspberries and I had much more than I knew
> what to do with. I made jam once but I'm not a big jam lover. So I would
> make two thin biscuits and sandwich a some berries and a little sugar in
> the middle, pressing down around the edges with a fork to seal. After
> baking I would drizzle with icing.
>
> I have made a few pies in my lifetime. Not many. Pie was never a
> favorite food. Mostly only when I have a lot of fruit or if I am craving
> something like Marionberries. Lately I have been craving them and made a
> lot of crisps but I tend not to measure things with a crisp. So each one
> came out a little different. I did not care for the last one as much. I
> used coconut oil as the fat and it was a brand that was new to me. That
> might have been the cause or it could have been the hot weather. I put
> plenty of flour in with the berries but they still gave off a ton of
> juice. So much so that I had to drain the dish into the sink. And while
> the flavor was still good, the crisp part wasn't very crisp.
>
> I have never been successful with pie crust. Never had it come out right.
> So to use up the last of the berries, I bought some pie crust with lard in
> it, cut it in strips and covered the dish of berries with it rather
> randomly. I topped it with some coarse raw sugar. It was really good!
> But whatever was making me crave the berries has left the house so...
> Will probably be another year before I make more.
>
> I used to make a lot of apple crisps but I had to stop because they are
> one of the few foods that I really can't resist. And if there is one in
> the kitchen, I will eat a bite of it every time I go in there. I will
> also find silly reasons to go in there. Like to see how much apple crisp
> is left! Another way to use up apple slices is to take Crescent roll dough
> (I'm sure you could use other dough), place one slice on each roll,
> sprinkle with cinnamon and sugar, roll up and bake.
>
> One thing I used to love making were those little cheese bites stuffed
> with green olives. They were quite popular here in the 1970's. Super
> easy to make. I think the ingredients were just cheese, butter and flour,
> made into a dough, formed around the olives and baked.
>
> Another favorite was something called Duchesses. It was basically just
> savory cream puffs. I filled them with a cheese and butter filling with
> onions in it. I tossed out the cookbook containing that recipe after my
> friend and I ate an entire recipe of them one afternoon. They were just
> that good.
>
> I have made soft pretzels, both regular and gluten free. Gluten free
> bagels. When my daughter was on the gluten free diet I had to bake pretty
> much everything she ate because the stuff we could purchase at the time
> was either vile, and/or contained something else she couldn't have. The
> two gluten free things that worked the best were the zucchini bread and
> brownies. Nobody could tell them from the wheat containing type. I also
> had a cake recipe with a lot of fresh fruit in it. I thought it was good,
> for cake but daughter wasn't thrilled with it so I only made it once. I
> also had a recipe that made one hamburger type bun. It was such that you
> could make it in a hotel microwave if you remembered to pack a small bowl,
> some flour and could get your hands on some club soda. Or maybe it was
> seltzer. Can't remember. There were a few more ingredients, but I think
> they were easy enough to come by.
>
> More recently I tried making crackers. None turned out as good as the
> ones I could buy. I might try again come winter. We are starting to get
> some warm weather now so baking isn't something I'll be doing a lot of.
>
> I used to bake in my Crockpot. I bought a special baking pan for it. I
> no longer have that pot so no longer have the pan either. I tried making
> cakes and brownies which we don't eat much of. So I mostly used it for
> bread. I did have one loaf that for whatever weird reason not only popped
> the lid of the pan off but also the lid of the pot! And those glass lids
> are heavy. The end result was edible but oddly shaped. That pan was
> pretty small though so it would really only yield a loaf that was good for
> three people. I liked to serve it with soup but I had only the one pot
> back then so had to do the soup on the stove.
>
> I have made various sweet rolls over the years too. Sometimes with yeast
> dough, sometimes biscuit dough.
>
> One thing I don't bake much of is meat or fish. I think I have done fish
> perhaps twice. I have done beef roast that way but I have also done it in
> the Crockpot or on top of the stove. My husband likes Cheezit chicken and
> the recipe I found recently is easier than the one that I used years ago.
> This one calls for the chicken to be dipped in sour cream, the crushed
> Cheezit (cheese crackers), drizzled with melted butter and then baked.
> But I discovered that the dish needs some butter in the bottom or it will
> stick. You can use any kind of chicken pieces to make this. But my
> daughter doesn't usually like the combination of cheese and meat and has
> gotten burned out on chicken. So I try to make it only perhaps once every
> two weeks or so.
>
> Of course I have made all sorts of casseroles. But for some reason, none
> of us now are really into eating much in the way of anything baked or even
> cooked. My fridge is stuffed and I do mean stuffed with raw vegetables
> and fruit. Grapes, apples, pears, celery and carrots seem to be the most
> popular. We're also eating beans, hummus, eggs, cheese, yogurt and some
> cereal. Maybe it's due to the weather. It has started to get warm. Not
> miserable yet but it just seems that cold foods and foods with a lot of
> moisture in them are appealing.

) I guess you have made what you wanted to and that is all that matter



--
http://www.helpforheroes.org.uk/shop/

On 28/05/2015 12:24, Ophelia wrote:
> I mentioned to someone the other day I was baking. They told me they get
> stuff at the bakers.
>
> Does everyone here bake and if so, what do you bake?
>
> Today I am making:
> Steak and onion pie (double crust) with rough puff pastry
> Cheese twists with puff pastry
> Cheese and tomato pinwheels with puff pastry
> Yorkshire curd tarts with short crust pastry.
>
> I also make apple pies, bacon and egg pies etc.
>
> These are regular things for me to make, does anyone make different
> things I
> could try?
>

Last night I baked two large white 'tins' (2 x 2lb loaves in tins)then
four large pasties.

The pasties I do with a food processor otherwise it is too laborious for
midweek family cooking, so the shortcrust pastry made in the food
processor, then while it rests I coarse grate raw, peeled potato, onion,
swede and carrot, mixing it with a little lamb mince and Worcester
sauce, S & P.

Pastry is rolled out, cut round a plate, spoon oout the raw filling,
seal up the edges, brush with egg and bake for 40 mins.

If I wanted to make the best pasty in the world I might use flakey
pastry and finely dice the veg and meat, which might be leftover roast
lamb or beef for better flavour. But homemade as above is good anyway.

Tim W

On Thu, 28 May 2015 12:24:45 +0100, "Ophelia" >
wrote:

>Steak and onion pie (double crust) with rough puff pastry

Ophelia, please post a picture!

William

On Thursday, May 28, 2015 at 10:16:58 AM UTC-4, graham wrote:
> On 28/05/2015 5:24 AM, Ophelia wrote:
> > I mentioned to someone the other day I was baking. They told me they get
> > stuff at the bakers.
> >
> > Does everyone here bake and if so, what do you bake?
> >
> > Today I am making:
> > Steak and onion pie (double crust) with rough puff pastry
> > Cheese twists with puff pastry
> > Cheese and tomato pinwheels with puff pastry
> > Yorkshire curd tarts with short crust pastry.
> >
> > I also make apple pies, bacon and egg pies etc.
> >
> > These are regular things for me to make, does anyone make different
> > things I
> > could try?
> >
>
> Last Friday I made these. 2x~1kg pain au levain (rear) and 3x500g
> sourdough rye loaves (I've eaten one).
>
> http://i62.tinypic.com/2mxpj4x.jpg
>
> On Saturday I took a baking course at the local tech college and learned
> how to make laminated doughs for croissants and Danish pastries as well
> as brioche.
> I made the pains au chocolat for my grandchildren and almond croissants.
>
> http://i60.tinypic.com/m839td.jpg
>
> I made 4 types of Danish with fillings of almond paste, chocolate
> hazelnut paste and blueberry compote.
>
> http://i58.tinypic.com/2yoyg5k.jpg
>
> Most of the brioche à tête turned out OK but one had a mind of its own:
> http://i61.tinypic.com/rwl07s.jpg
>
> The pastries have all gone with the help of grandchildren:-) The loaves
> are in the freezer and will have to wait until I've cycled a few more km.
> Graham

Those all look awesome, Graham.

You must have had a blast at that course. I'm going to have
to look into the possibilities around here.

--
Silvar Beitel

"graham" > wrote in message
...
> On 28/05/2015 5:24 AM, Ophelia wrote:
>> I mentioned to someone the other day I was baking. They told me they get
>> stuff at the bakers.
>>
>> Does everyone here bake and if so, what do you bake?
>>
>> Today I am making:
>> Steak and onion pie (double crust) with rough puff pastry
>> Cheese twists with puff pastry
>> Cheese and tomato pinwheels with puff pastry
>> Yorkshire curd tarts with short crust pastry.
>>
>> I also make apple pies, bacon and egg pies etc.
>>
>> These are regular things for me to make, does anyone make different
>> things I
>> could try?
>>
>
> Last Friday I made these. 2x~1kg pain au levain (rear) and 3x500g
> sourdough rye loaves (I've eaten one).
>
> http://i62.tinypic.com/2mxpj4x.jpg
>
> On Saturday I took a baking course at the local tech college and learned
> how to make laminated doughs for croissants and Danish pastries as well as
> brioche.
> I made the pains au chocolat for my grandchildren and almond croissants.
>
> http://i60.tinypic.com/m839td.jpg
>
> I made 4 types of Danish with fillings of almond paste, chocolate hazelnut
> paste and blueberry compote.
>
> http://i58.tinypic.com/2yoyg5k.jpg
>
> Most of the brioche à tête turned out OK but one had a mind of its own:
> http://i61.tinypic.com/rwl07s.jpg


The all look simply wonderful))))



> The pastries have all gone with the help of grandchildren:-) The loaves
> are in the freezer and will have to wait until I've cycled a few more km.

Heh you wait till the twins are old enough to join the rest ... you will
have plenty of competition to who gets to Grandpa's first))


--
http://www.helpforheroes.org.uk/shop/

"Tim w" > wrote in message
...
> On 28/05/2015 12:24, Ophelia wrote:
>> I mentioned to someone the other day I was baking. They told me they get
>> stuff at the bakers.
>>
>> Does everyone here bake and if so, what do you bake?
>>
>> Today I am making:
>> Steak and onion pie (double crust) with rough puff pastry
>> Cheese twists with puff pastry
>> Cheese and tomato pinwheels with puff pastry
>> Yorkshire curd tarts with short crust pastry.
>>
>> I also make apple pies, bacon and egg pies etc.
>>
>> These are regular things for me to make, does anyone make different
>> things I
>> could try?
>>
>
> Last night I baked two large white 'tins' (2 x 2lb loaves in tins)then
> four large pasties.
>
> The pasties I do with a food processor otherwise it is too laborious for
> midweek family cooking, so the shortcrust pastry made in the food
> processor, then while it rests I coarse grate raw, peeled potato, onion,
> swede and carrot, mixing it with a little lamb mince and Worcester sauce,
> S & P.

Nice)


>
> Pastry is rolled out, cut round a plate, spoon oout the raw filling, seal
> up the edges, brush with egg and bake for 40 mins.
>
> If I wanted to make the best pasty in the world I might use flakey pastry
> and finely dice the veg and meat, which might be leftover roast lamb or
> beef for better flavour. But homemade as above is good anyway.

Have you tried Rough Puff pastry? It works great for those things and is
not nearly so laborious

--
http://www.helpforheroes.org.uk/shop/

"William" > wrote in message
...
> On Thu, 28 May 2015 12:24:45 +0100, "Ophelia" >
> wrote:
>
>>Steak and onion pie (double crust) with rough puff pastry
>
> Ophelia, please post a picture!

Oh heck We have eaten it... sorry We had a late lunch/ early dinner
today.

I will do another in a week or so and I promise to post a pic then! ok?


--
http://www.helpforheroes.org.uk/shop/

> wrote in message
...
> On Thursday, May 28, 2015 at 10:16:58 AM UTC-4, graham wrote:
>> On 28/05/2015 5:24 AM, Ophelia wrote:
>> > I mentioned to someone the other day I was baking. They told me they
>> > get
>> > stuff at the bakers.
>> >
>> > Does everyone here bake and if so, what do you bake?
>> >
>> > Today I am making:
>> > Steak and onion pie (double crust) with rough puff pastry
>> > Cheese twists with puff pastry
>> > Cheese and tomato pinwheels with puff pastry
>> > Yorkshire curd tarts with short crust pastry.
>> >
>> > I also make apple pies, bacon and egg pies etc.
>> >
>> > These are regular things for me to make, does anyone make different
>> > things I
>> > could try?
>> >
>>
>> Last Friday I made these. 2x~1kg pain au levain (rear) and 3x500g
>> sourdough rye loaves (I've eaten one).
>>
>> http://i62.tinypic.com/2mxpj4x.jpg
>>
>> On Saturday I took a baking course at the local tech college and learned
>> how to make laminated doughs for croissants and Danish pastries as well
>> as brioche.
>> I made the pains au chocolat for my grandchildren and almond croissants.
>>
>> http://i60.tinypic.com/m839td.jpg
>>
>> I made 4 types of Danish with fillings of almond paste, chocolate
>> hazelnut paste and blueberry compote.
>>
>> http://i58.tinypic.com/2yoyg5k.jpg
>>
>> Most of the brioche à tête turned out OK but one had a mind of its own:
>> http://i61.tinypic.com/rwl07s.jpg
>>
>> The pastries have all gone with the help of grandchildren:-) The loaves
>> are in the freezer and will have to wait until I've cycled a few more km.
>> Graham
>
> Those all look awesome, Graham.
>
> You must have had a blast at that course. I'm going to have
> to look into the possibilities around here.

I would too, but no chance around here that I know of


--
http://www.helpforheroes.org.uk/shop/

> wrote in message
...
> On Thu, 28 May 2015 15:17:14 +0100, "Ophelia" >
> wrote:
>
>>
>>
> wrote in message
. ..
>>> On Thu, 28 May 2015 12:24:45 +0100, "Ophelia" >
>>> wrote:
>>>
>>>>I mentioned to someone the other day I was baking. They told me they
>>>>get
>>>>stuff at the bakers.
>>>>
>>>>Does everyone here bake and if so, what do you bake?
>>>>
>>>>Today I am making:
>>>>Steak and onion pie (double crust) with rough puff pastry
>>>>Cheese twists with puff pastry
>>>>Cheese and tomato pinwheels with puff pastry
>>>>Yorkshire curd tarts with short crust pastry.
>>>>
>>>>I also make apple pies, bacon and egg pies etc.
>>>>
>>>>These are regular things for me to make, does anyone make different
>>>>things
>>>>I
>>>>could try?
>>>
>>> What are Yorkshire Curd Tarts ? Don't think I have ever tried those.
>>
>>Just a wee bit of heaven on a plate <g>
>>
>>Look here, I don't use a recipe but this is very similar and I don't use
>>the
>>spices
>>
>>http://britishfood.about.com/od/cake...r/curdtart.htm
>>
>>
>>http://www.helpforheroes.org.uk/shop/
>
> Interesting and I know it would be difficult here, would love to get
> hold of some rennet to make junket which I love

If you do, be careful. There is rennet for junket and rennet for cheese.

I haven't been able to find curds in the shop for many years and I have to
make my own.


--
http://www.helpforheroes.org.uk/shop/

On 28/05/2015 8:33 AM, Tim w wrote:
> On 28/05/2015 12:24, Ophelia wrote:

> Last night I baked two large white 'tins' (2 x 2lb loaves in tins)then
> four large pasties.
>
> The pasties I do with a food processor otherwise it is too laborious for
> midweek family cooking, so the shortcrust pastry made in the food
> processor, then while it rests I coarse grate raw, peeled potato, onion,
> swede and carrot, mixing it with a little lamb mince and Worcester
> sauce, S & P.
>
> Pastry is rolled out, cut round a plate, spoon oout the raw filling,
> seal up the edges, brush with egg and bake for 40 mins.
>
> If I wanted to make the best pasty in the world I might use flakey
> pastry and finely dice the veg and meat, which might be leftover roast
> lamb or beef for better flavour. But homemade as above is good anyway.
>
> Tim W

Have you tried using vodka when making short pastry? I.e., instead of
adding a TBSP or so of water to the fat/flour mix, use vodka or a mix of
it with water. It is supposed to help bind the dough without letting the
gluten develop and toughen the pastry.
Graham

--

"l not -l" > wrote in message
...
>
> On 28-May-2015, "Ophelia" > wrote:
>
>> Does everyone here bake and if so, what do you bake?
>
> In the past, I baked bread and rolls several times each week; but, now,
> only
> occasionally. When I was working and my household had more than two
> people,
> bread and rolls were consumed quickly, either at home or at the office.
> Retired now and with children grown and on their own, baking is limited to
> holiday treats (Easter bread and Hot Cross buns) or bread and desserts for
> the occasional family gathering.
>
> The desserts most often are pies and family favorites are bean, sweet
> potato, all manner of fruit and berry pies. Every now and then, one of my
> children will ask me to bake a family favorite bread for or weekly family
> meal - Sweet Oatmeal bread is the favorite of both children and one of
> them
> especially likes with the addition of millet for a bit of crunch.

That is ALL good ) I see you keep your hand in)

When the children were young I used to bake 3 times a week - bread, cakes,
pastry. I don't do nearly so much now we are just two at home. I have had
some physical problems over the past year or so and since I don't like
supermarket bread I used a breadmaker. Before that I made all kinds of
bread by hand. Now I still make all our bread, but I don't bake it in the
machine. I make my starter as I used to, the next day I mix it with the
rest of the ingredients and using the machine, allow it to knead and the
first rise, and then I finish it as I used to ... shape, final rise and bake
in the oven. I could do it the old way but I don't find much difference in
doing it this way now

Anyway, enjoy baking)
--
http://www.helpforheroes.org.uk/shop/

On 28/05/2015 8:18 AM, Ophelia wrote:
>
>
> "Cindy Hamilton" > wrote in message
> ...
>> On Thursday, May 28, 2015 at 7:24:51 AM UTC-4, Ophelia wrote:
>>> I mentioned to someone the other day I was baking. They told me they
>>> get
>>> stuff at the bakers.
>>>
>>> Does everyone here bake and if so, what do you bake?
>>
>> I don't bake, and I never really have. I came from a family
>> that made cakes from a box mix and bought squishy white
>> bread at the grocery store.
>>
>> At Christmas, my husband and I will generally bake one batch
>> of chocolate chip cookies. I've messed around with various
>> pies, biscuits (the U.S. quick bread), and so on, but never
>> habitually.
>>
>> Yesterday I got a nice loaf of whole wheat sourdough at
>> the bakery. From the grocery store I got a loaf of
>> pumpernickel that they were re-selling from a bakery
>> that delivers from Detroit (about 40 miles away). Both
>> will end up in the freezer, since I eat bread pretty
>> slowly.
>
> I do it because I enjoy doing it, but there is no point unless you
> do) I grew up with all these things and it is in the blood) So
> long as you found what you like, that it's all good!!!
>
There are several excellent bakeries and patissiers here, in fact the
one in the local shopping centre helped bake the wedding cake for
Princess Margaret.
However, I love to bake.
Graham

--

On 28/05/2015 9:17 AM, Ophelia wrote:
>
>
> "graham" > wrote in message
> ...
>> On 28/05/2015 5:24 AM, Ophelia wrote:
>>> I mentioned to someone the other day I was baking. They told me they
>>> get
>>> stuff at the bakers.
>>>
>>> Does everyone here bake and if so, what do you bake?
>>>
>>> Today I am making:
>>> Steak and onion pie (double crust) with rough puff pastry
>>> Cheese twists with puff pastry
>>> Cheese and tomato pinwheels with puff pastry
>>> Yorkshire curd tarts with short crust pastry.
>>>
>>> I also make apple pies, bacon and egg pies etc.
>>>
>>> These are regular things for me to make, does anyone make different
>>> things I
>>> could try?
>>>
>>
>> Last Friday I made these. 2x~1kg pain au levain (rear) and 3x500g
>> sourdough rye loaves (I've eaten one).
>>
>> http://i62.tinypic.com/2mxpj4x.jpg
>>
>> On Saturday I took a baking course at the local tech college and
>> learned how to make laminated doughs for croissants and Danish
>> pastries as well as brioche.
>> I made the pains au chocolat for my grandchildren and almond croissants.
>>
>> http://i60.tinypic.com/m839td.jpg
>>
>> I made 4 types of Danish with fillings of almond paste, chocolate
>> hazelnut paste and blueberry compote.
>>
>> http://i58.tinypic.com/2yoyg5k.jpg
>>
>> Most of the brioche à tête turned out OK but one had a mind of its own:
>> http://i61.tinypic.com/rwl07s.jpg
>
>
> The all look simply wonderful))))
>
>
>
>> The pastries have all gone with the help of grandchildren:-) The
>> loaves are in the freezer and will have to wait until I've cycled a
>> few more km.
>
> Heh you wait till the twins are old enough to join the rest ... you will
> have plenty of competition to who gets to Grandpa's first))
>
>
I'm looking forward to teaching them when the time comes. My
granddaughter is taking another baking course, "summer camp",at the tech
college this August. She did a more elementary course last year and
*really* enjoyed it. Grandson wanted to take the junior course but it
was full for that week so he's doing basketball instead, which he enjoys.
Graham

--

On Thursday, May 28, 2015 at 4:24:51 AM UTC-7, Ophelia wrote:
> I mentioned to someone the other day I was baking. They told me they get
> stuff at the bakers.
>
> Does everyone here bake and if so, what do you bake?
>
> Today I am making:
> Steak and onion pie (double crust) with rough puff pastry
> Cheese twists with puff pastry
> Cheese and tomato pinwheels with puff pastry
> Yorkshire curd tarts with short crust pastry.
>
> I also make apple pies, bacon and egg pies etc.
>
> These are regular things for me to make, does anyone make different things I
> could try?
>

After reading all that, I hesitate to mention our feeble baking
efforts.

Baking is one of the things that has fallen by the wayside here.
I used to run a batch of chocolate chip cookies from time to time.
We make Christmas cookies -- peppermint snowballs, filled with a
crushed candy-cane/cream cheese mixture, rolled in more crushed
candy-cane after baking.
I used to make both white and whole wheat breads. We would also
make cupcakes and muffins from time to time.

The thing we bake most consistently is pizza, on a pizza stone.

On 28/05/2015 10:06 AM, wrote:

> After reading all that, I hesitate to mention our feeble baking
> efforts.
>
> Baking is one of the things that has fallen by the wayside here.
> I used to run a batch of chocolate chip cookies from time to time.
> We make Christmas cookies -- peppermint snowballs, filled with a
> crushed candy-cane/cream cheese mixture, rolled in more crushed
> candy-cane after baking.
> I used to make both white and whole wheat breads. We would also
> make cupcakes and muffins from time to time.
>
> The thing we bake most consistently is pizza, on a pizza stone.
>
My son and d-i-l lead very busy lives so I make pizza bases for them, 6
at a time and freeze them.
Graham



--

On 5/28/2015 9:55 AM, Cindy Hamilton wrote:
> On Thursday, May 28, 2015 at 7:24:51 AM UTC-4, Ophelia wrote:

>> I mentioned to someone the other day I was baking. They told me they get
>> stuff at the bakers.

? If you like to bake, why would you do that?

>> Does everyone here bake and if so, what do you bake?
>
> I don't bake, and I never really have. I came from a family
> that made cakes from a box mix and bought squishy white
> bread at the grocery store.

Ditto. My (step)mother is from Japan and I don't think she
had any baking background to start with, and she learned to
make cakes from a box mix. Pies using a canned filling.

Wonder Bread, natch, everyone ate that. I wonder if the
commissary carried anything else.

I bake on occasion, especially at Christmas, but not
bread every day like some people do. I'm not a baker.

> Yesterday I got a nice loaf of whole wheat sourdough at
> the bakery. From the grocery store I got a loaf of
> pumpernickel that they were re-selling from a bakery
> that delivers from Detroit (about 40 miles away). Both
> will end up in the freezer, since I eat bread pretty
> slowly.

I get a nice crusty loaf of bread from the local supermarket
that is not the best bread ever or anything, but I really
love it for sandwiches or as bread and butter with dinner
once in a while. It does live in the freezer, I could not
finish it before it went stale. I have zero confidence that
I could duplicate it myself.

nancy

"graham" > wrote in message
...
> On 28/05/2015 8:18 AM, Ophelia wrote:
>>
>>
>> "Cindy Hamilton" > wrote in message
>> ...
>>> On Thursday, May 28, 2015 at 7:24:51 AM UTC-4, Ophelia wrote:
>>>> I mentioned to someone the other day I was baking. They told me they
>>>> get
>>>> stuff at the bakers.
>>>>
>>>> Does everyone here bake and if so, what do you bake?
>>>
>>> I don't bake, and I never really have. I came from a family
>>> that made cakes from a box mix and bought squishy white
>>> bread at the grocery store.
>>>
>>> At Christmas, my husband and I will generally bake one batch
>>> of chocolate chip cookies. I've messed around with various
>>> pies, biscuits (the U.S. quick bread), and so on, but never
>>> habitually.
>>>
>>> Yesterday I got a nice loaf of whole wheat sourdough at
>>> the bakery. From the grocery store I got a loaf of
>>> pumpernickel that they were re-selling from a bakery
>>> that delivers from Detroit (about 40 miles away). Both
>>> will end up in the freezer, since I eat bread pretty
>>> slowly.
>>
>> I do it because I enjoy doing it, but there is no point unless you
>> do) I grew up with all these things and it is in the blood) So
>> long as you found what you like, that it's all good!!!
>>
> There are several excellent bakeries and patissiers here, in fact the one
> in the local shopping centre helped bake the wedding cake for Princess
> Margaret.
> However, I love to bake.

I know))
--
http://www.helpforheroes.org.uk/shop/

"graham" > wrote in message
...
> On 28/05/2015 9:17 AM, Ophelia wrote:
>>
>>
>> "graham" > wrote in message
>> ...
>>> On 28/05/2015 5:24 AM, Ophelia wrote:
>>>> I mentioned to someone the other day I was baking. They told me they
>>>> get
>>>> stuff at the bakers.
>>>>
>>>> Does everyone here bake and if so, what do you bake?
>>>>
>>>> Today I am making:
>>>> Steak and onion pie (double crust) with rough puff pastry
>>>> Cheese twists with puff pastry
>>>> Cheese and tomato pinwheels with puff pastry
>>>> Yorkshire curd tarts with short crust pastry.
>>>>
>>>> I also make apple pies, bacon and egg pies etc.
>>>>
>>>> These are regular things for me to make, does anyone make different
>>>> things I
>>>> could try?
>>>>
>>>
>>> Last Friday I made these. 2x~1kg pain au levain (rear) and 3x500g
>>> sourdough rye loaves (I've eaten one).
>>>
>>> http://i62.tinypic.com/2mxpj4x.jpg
>>>
>>> On Saturday I took a baking course at the local tech college and
>>> learned how to make laminated doughs for croissants and Danish
>>> pastries as well as brioche.
>>> I made the pains au chocolat for my grandchildren and almond croissants.
>>>
>>> http://i60.tinypic.com/m839td.jpg
>>>
>>> I made 4 types of Danish with fillings of almond paste, chocolate
>>> hazelnut paste and blueberry compote.
>>>
>>> http://i58.tinypic.com/2yoyg5k.jpg
>>>
>>> Most of the brioche à tête turned out OK but one had a mind of its own:
>>> http://i61.tinypic.com/rwl07s.jpg
>>
>>
>> The all look simply wonderful))))
>>
>>
>>
>>> The pastries have all gone with the help of grandchildren:-) The
>>> loaves are in the freezer and will have to wait until I've cycled a
>>> few more km.
>>
>> Heh you wait till the twins are old enough to join the rest ... you will
>> have plenty of competition to who gets to Grandpa's first))
>>
>>
> I'm looking forward to teaching them when the time comes. My granddaughter
> is taking another baking course, "summer camp",at the tech college this
> August. She did a more elementary course last year and *really* enjoyed
> it. Grandson wanted to take the junior course but it was full for that
> week so he's doing basketball instead, which he enjoys.

I bet he does the cookery course though when he can
--
http://www.helpforheroes.org.uk/shop/

> wrote in message
...
> On Thursday, May 28, 2015 at 4:24:51 AM UTC-7, Ophelia wrote:
>> I mentioned to someone the other day I was baking. They told me they get
>> stuff at the bakers.
>>
>> Does everyone here bake and if so, what do you bake?
>>
>> Today I am making:
>> Steak and onion pie (double crust) with rough puff pastry
>> Cheese twists with puff pastry
>> Cheese and tomato pinwheels with puff pastry
>> Yorkshire curd tarts with short crust pastry.
>>
>> I also make apple pies, bacon and egg pies etc.
>>
>> These are regular things for me to make, does anyone make different
>> things I
>> could try?
>>
>
> After reading all that, I hesitate to mention our feeble baking
> efforts.
>
> Baking is one of the things that has fallen by the wayside here.
> I used to run a batch of chocolate chip cookies from time to time.
> We make Christmas cookies -- peppermint snowballs, filled with a
> crushed candy-cane/cream cheese mixture, rolled in more crushed
> candy-cane after baking.
> I used to make both white and whole wheat breads. We would also
> make cupcakes and muffins from time to time.
>
> The thing we bake most consistently is pizza, on a pizza stone.

I think the amount of baking we do changes over our lives. Life can intrude
and although we want to do it, sometimes it has to take second place. I am
retired now so can take all the time I want

--
http://www.helpforheroes.org.uk/shop/

"graham" > wrote in message
...
> On 28/05/2015 10:06 AM, wrote:
>
>> After reading all that, I hesitate to mention our feeble baking
>> efforts.
>>
>> Baking is one of the things that has fallen by the wayside here.
>> I used to run a batch of chocolate chip cookies from time to time.
>> We make Christmas cookies -- peppermint snowballs, filled with a
>> crushed candy-cane/cream cheese mixture, rolled in more crushed
>> candy-cane after baking.
>> I used to make both white and whole wheat breads. We would also
>> make cupcakes and muffins from time to time.
>>
>> The thing we bake most consistently is pizza, on a pizza stone.
>>
> My son and d-i-l lead very busy lives so I make pizza bases for them, 6 at
> a time and freeze them.

Lucky them)


--
http://www.helpforheroes.org.uk/shop/

On Thu, 28 May 2015 12:16:54 -0300, wrote:

>On Thu, 28 May 2015 15:17:14 +0100, "Ophelia" >
>wrote:
>
>>
>>
> wrote in message
. ..
>>> On Thu, 28 May 2015 12:24:45 +0100, "Ophelia" >
>>> wrote:
>>>
>>>>I mentioned to someone the other day I was baking. They told me they get
>>>>stuff at the bakers.
>>>>
>>>>Does everyone here bake and if so, what do you bake?
>>>>
>>>>Today I am making:
>>>>Steak and onion pie (double crust) with rough puff pastry
>>>>Cheese twists with puff pastry
>>>>Cheese and tomato pinwheels with puff pastry
>>>>Yorkshire curd tarts with short crust pastry.
>>>>
>>>>I also make apple pies, bacon and egg pies etc.
>>>>
>>>>These are regular things for me to make, does anyone make different things
>>>>I
>>>>could try?
>>>
>>> What are Yorkshire Curd Tarts ? Don't think I have ever tried those.
>>
>>Just a wee bit of heaven on a plate <g>
>>
>>Look here, I don't use a recipe but this is very similar and I don't use the
>>spices
>>
>>http://britishfood.about.com/od/cake...r/curdtart.htm
>>
>>
>>http://www.helpforheroes.org.uk/shop/
>
>Interesting and I know it would be difficult here, would love to get
>hold of some rennet to make junket which I love

One source
http://www.amazon.com/One-Junket-Ren.../dp/B000KB9WL2

You may be able to find other sources.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On 5/28/2015 12:24 PM, Ophelia wrote:
> I mentioned to someone the other day I was baking. They told me they get
> stuff at the bakers.
>
> Does everyone here bake and if so, what do you bake?
>
Bread, rolls, muffins, cakes, pies, quiche, pastries, etc.

> Today I am making:
> Steak and onion pie (double crust) with rough puff pastry
> Cheese twists with puff pastry
> Cheese and tomato pinwheels with puff pastry
> Yorkshire curd tarts with short crust pastry.
>
> I also make apple pies, bacon and egg pies etc.
>
Yummy.

> These are regular things for me to make, does anyone make different
> things I could try?
>

"S Viemeister" > wrote in message
...
> On 5/28/2015 12:24 PM, Ophelia wrote:
>> I mentioned to someone the other day I was baking. They told me they get
>> stuff at the bakers.
>>
>> Does everyone here bake and if so, what do you bake?
>>
> Bread, rolls, muffins, cakes, pies, quiche, pastries, etc.

Ace))


>
>> Today I am making:
>> Steak and onion pie (double crust) with rough puff pastry
>> Cheese twists with puff pastry
>> Cheese and tomato pinwheels with puff pastry
>> Yorkshire curd tarts with short crust pastry.
>>
>> I also make apple pies, bacon and egg pies etc.
>>
> Yummy.
>
>> These are regular things for me to make, does anyone make different
>> things I could try?
>>
>

--
http://www.helpforheroes.org.uk/shop/

On 28/05/2015 8:57 AM, wrote:
> On Thursday, May 28, 2015 at 10:16:58 AM UTC-4, graham wrote:
>> On 28/05/2015 5:24 AM, Ophelia wrote:
>>> I mentioned to someone the other day I was baking. They told me they get
>>> stuff at the bakers.
>>>
>>> Does everyone here bake and if so, what do you bake?
>>>
>>> Today I am making:
>>> Steak and onion pie (double crust) with rough puff pastry
>>> Cheese twists with puff pastry
>>> Cheese and tomato pinwheels with puff pastry
>>> Yorkshire curd tarts with short crust pastry.
>>>
>>> I also make apple pies, bacon and egg pies etc.
>>>
>>> These are regular things for me to make, does anyone make different
>>> things I
>>> could try?
>>>
>>
>> Last Friday I made these. 2x~1kg pain au levain (rear) and 3x500g
>> sourdough rye loaves (I've eaten one).
>>
>> http://i62.tinypic.com/2mxpj4x.jpg
>>
>> On Saturday I took a baking course at the local tech college and learned
>> how to make laminated doughs for croissants and Danish pastries as well
>> as brioche.
>> I made the pains au chocolat for my grandchildren and almond croissants.
>>
>> http://i60.tinypic.com/m839td.jpg
>>
>> I made 4 types of Danish with fillings of almond paste, chocolate
>> hazelnut paste and blueberry compote.
>>
>> http://i58.tinypic.com/2yoyg5k.jpg
>>
>> Most of the brioche à tête turned out OK but one had a mind of its own:
>> http://i61.tinypic.com/rwl07s.jpg
>>
>> The pastries have all gone with the help of grandchildren:-) The loaves
>> are in the freezer and will have to wait until I've cycled a few more km.
>> Graham
>
> Those all look awesome, Graham.

Thanks!

>
> You must have had a blast at that course. I'm going to have
> to look into the possibilities around here.
>

It cost $120 for about 5.5 hours of intense instruction/activity. Worth
every penny!
Graham
--

On Thu, 28 May 2015 09:06:32 -0700 (PDT),
wrote:

> The thing we bake most consistently is pizza, on a pizza stone.

That's what it boils down to at my house too. I don't use my oven
very much. Never did. Occasionally cookies, bread etc. I haven't
even made chicken pot pie in at least a year, maybe longer. My ovens
are mainly used for pizza and I don't even do that these days unless
everyone is over for a family pizza party.

A long time ago, my son pointed out that people tend to fall into
categories: those who mainly use their ovens and those who mainly use
their cook tops (+ barbecues). My DD is an oven user. My son and I
use the stove top and BBQ.

--

sf

sf wrote:
> On Thu, 28 May 2015 09:06:32 -0700 (PDT),
> wrote:
>
>> The thing we bake most consistently is pizza, on a pizza stone.
>
> That's what it boils down to at my house too. I don't use my oven
> very much. Never did. Occasionally cookies, bread etc. I haven't
> even made chicken pot pie in at least a year, maybe longer. My ovens
> are mainly used for pizza and I don't even do that these days unless
> everyone is over for a family pizza party.
>
> A long time ago, my son pointed out that people tend to fall into
> categories: those who mainly use their ovens and those who mainly use
> their cook tops (+ barbecues). My DD is an oven user. My son and I
> use the stove top and BBQ.

I made a rhubarb crisp this weekend

does that count as baking?

it was really good

http://cooking.nytimes.com/recipes/1...-rhubarb-crisp

On Thursday, May 28, 2015 at 4:30:05 PM UTC-4, tert in seattle wrote:
> sf wrote:
> > On Thu, 28 May 2015 09:06:32 -0700 (PDT),
> > wrote:
> >
> >> The thing we bake most consistently is pizza, on a pizza stone.
> >
> > That's what it boils down to at my house too. I don't use my oven
> > very much. Never did. Occasionally cookies, bread etc. I haven't
> > even made chicken pot pie in at least a year, maybe longer. My ovens
> > are mainly used for pizza and I don't even do that these days unless
> > everyone is over for a family pizza party.
> >
> > A long time ago, my son pointed out that people tend to fall into
> > categories: those who mainly use their ovens and those who mainly use
> > their cook tops (+ barbecues). My DD is an oven user. My son and I
> > use the stove top and BBQ.
>
> I made a rhubarb crisp this weekend
>
> does that count as baking?
>
> it was really good
>
> http://cooking.nytimes.com/recipes/1...-rhubarb-crisp

And gets lots of good reviews, so I'll have to try it!

While I'm not a big fan of rhubarb, Mrs. Beitel is, so
this is something I didn't realized I needed until now. :-)

Thanks for posting it.

--
Silvar Beitel

"tert in seattle" > wrote in message
...
> sf wrote:
>> On Thu, 28 May 2015 09:06:32 -0700 (PDT),
>> wrote:
>>
>>> The thing we bake most consistently is pizza, on a pizza stone.
>>
>> That's what it boils down to at my house too. I don't use my oven
>> very much. Never did. Occasionally cookies, bread etc. I haven't
>> even made chicken pot pie in at least a year, maybe longer. My ovens
>> are mainly used for pizza and I don't even do that these days unless
>> everyone is over for a family pizza party.
>>
>> A long time ago, my son pointed out that people tend to fall into
>> categories: those who mainly use their ovens and those who mainly use
>> their cook tops (+ barbecues). My DD is an oven user. My son and I
>> use the stove top and BBQ.
>
> I made a rhubarb crisp this weekend
>
> does that count as baking?
>
> it was really good
>
> http://cooking.nytimes.com/recipes/1...-rhubarb-crisp

Sure looks like baking to me)

--
http://www.helpforheroes.org.uk/shop/

On Thursday, May 28, 2015 at 8:55:05 AM UTC-5, Cindy Hamilton wrote:
>
> On Thursday, May 28, 2015 at 7:24:51 AM UTC-4, Ophelia wrote:
> >
> > Does everyone here bake and if so, what do you bake?
>
> I don't bake, and I never really have. I came from a family
> that made cakes from a box mix and bought squishy white
> bread at the grocery store.
>
> Cindy Hamilton
>
>
I bet we are related!!! ;-)

wrote:
> On Thursday, May 28, 2015 at 4:30:05 PM UTC-4, tert in seattle wrote:
>> sf wrote:
>> > On Thu, 28 May 2015 09:06:32 -0700 (PDT),
>> > wrote:
>> >
>> >> The thing we bake most consistently is pizza, on a pizza stone.
>> >
>> > That's what it boils down to at my house too. I don't use my oven
>> > very much. Never did. Occasionally cookies, bread etc. I haven't
>> > even made chicken pot pie in at least a year, maybe longer. My ovens
>> > are mainly used for pizza and I don't even do that these days unless
>> > everyone is over for a family pizza party.
>> >
>> > A long time ago, my son pointed out that people tend to fall into
>> > categories: those who mainly use their ovens and those who mainly use
>> > their cook tops (+ barbecues). My DD is an oven user. My son and I
>> > use the stove top and BBQ.
>>
>> I made a rhubarb crisp this weekend
>>
>> does that count as baking?
>>
>> it was really good
>>
>> http://cooking.nytimes.com/recipes/1...-rhubarb-crisp
>
> And gets lots of good reviews, so I'll have to try it!
>
> While I'm not a big fan of rhubarb, Mrs. Beitel is, so
> this is something I didn't realized I needed until now. :-)
>
> Thanks for posting it.

I'm not a big fan of rhubarb either but this crisp is da bomb.

enjoy with a scoop of vanilla ice cream!

On 2015-05-28 7:15 PM, tert in seattle wrote:

>> While I'm not a big fan of rhubarb, Mrs. Beitel is, so
>> this is something I didn't realized I needed until now. :-)
>>
>> Thanks for posting it.
>
> I'm not a big fan of rhubarb either but this crisp is da bomb.
>
> enjoy with a scoop of vanilla ice cream!
>
>


I keep forgetting that there are people who don't like rhubarb. I don't
understand it. I think it is delicious. My wife is one of those who
dislike it. I made a rhubarb pie the other day. She politely had one
small piece and said the pastry was great, but..... it's rhubarb.

On 28/05/2015 5:25 PM, Dave Smith wrote:
> On 2015-05-28 7:15 PM, tert in seattle wrote:
>
>>> While I'm not a big fan of rhubarb, Mrs. Beitel is, so
>>> this is something I didn't realized I needed until now. :-)
>>>
>>> Thanks for posting it.
>>
>> I'm not a big fan of rhubarb either but this crisp is da bomb.
>>
>> enjoy with a scoop of vanilla ice cream!
>>
>>
>
>
> I keep forgetting that there are people who don't like rhubarb. I don't
> understand it. I think it is delicious. My wife is one of those who
> dislike it. I made a rhubarb pie the other day. She politely had one
> small piece and said the pastry was great, but..... it's rhubarb.
>
Get a stick, dip the end in sugar and eat it raw!
Graham

--

On 2015-05-28 19:38, graham wrote:

>> I keep forgetting that there are people who don't like rhubarb. I don't
>> understand it. I think it is delicious. My wife is one of those who
>> dislike it. I made a rhubarb pie the other day. She politely had one
>> small piece and said the pastry was great, but..... it's rhubarb.
>>
>am Get a stick, dip the end in sugar and eat it raw!

I have been known to do that. It was a great treat when we were kids.

"Dave Smith" > wrote in message
...
> On 2015-05-28 19:38, graham wrote:
>
>>> I keep forgetting that there are people who don't like rhubarb. I don't
>>> understand it. I think it is delicious. My wife is one of those who
>>> dislike it. I made a rhubarb pie the other day. She politely had one
>>> small piece and said the pastry was great, but..... it's rhubarb.
>>>
>>am Get a stick, dip the end in sugar and eat it raw!
>
> I have been known to do that. It was a great treat when we were kids.

I love it but nobody else here does. Our neighbor used to make rhubarb
sauce every year and it was all for me because nobody else would eat it.