| 12-08-2022, 11:29 AM | #67 |
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Some Christmas Cookies I made this week. Snickerdoodles, Jam Thumbprints, Soft Molasses, and Chocolate Peppermint Crunch Cookies.
 Cookie Anyone? by lennycarl08, on Flickr |
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| 12-10-2022, 11:19 PM | #69 |
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Wifey made her killer Challah today. Great with dinner, but awesome as French Toast. Wifey is a pro when it comes to Challah.
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| 12-10-2022, 11:59 PM | #70 | |
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| 12-12-2022, 10:42 PM | #71 |
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Been learning to make French Bread. True French Bread has only 4 ingredients---flour, water, yeast, salt.
So rewarding to eat it right when it comes out of the oven! Made these yesterday. 
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| 12-13-2022, 12:14 AM | #72 | |
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| 12-13-2022, 07:53 PM | #73 |
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Shortbread Cookies in waiting; Chocolate, Pistachio, Cranberry and Pecan.
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| 12-14-2022, 05:17 AM | #74 | |
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Cailín gan eagla.
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| 12-17-2022, 09:44 AM | #76 |
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Going in the oven at 250°F for about 60 minutes. Stay tuned.
Old Fashioned Cretons Recipe Ingredients: 1 pound Pork (minced, more fat than lean) 1 cup Dry Bread Crumbs 1 Onion (grated) 2 cloves Garlic (minced) Salt And Pepper to taste. ½ teaspoon Ground Cloves ½ teaspoon Cinnamon (or to taste) 1 cup heavy cream (18%) Directions: 1. Place all the ingredients in a saucepan. Mix together, cover and cook over low heat for 1 hour. Stir once or twice during the cooking period. When cooked, pour into a bowl, cover and refrigerate. 2. This pâté is served cold. |
| 12-17-2022, 11:51 AM | #77 |
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Made five containers. Some will be gifted. Currently baking a couple of French baguettes to complement the cretons.
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| 12-18-2022, 11:55 AM | #80 | |
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Cailín gan eagla.
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| 12-24-2022, 12:44 PM | #81 |
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Inspired by LJ post
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| 01-02-2023, 12:07 PM | #82 |
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First of the year!
1/3 whole rye 2/3 unbleached white all purpose salt yeast water Last edited by chassis; 01-02-2023 at 07:51 PM.. |
| 01-17-2023, 03:17 PM | #84 |
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Some delicious looking baked goods in this thread!
Not to derail it, but does anyone also do pickles / preserves / jams, etc? Always looking for new ideas |
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| 01-17-2023, 04:05 PM | #85 | |
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Cailín gan eagla.
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| 01-20-2023, 04:17 PM | #86 |
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My latest attempt at French bread. I got a new baking stone that is 20" long so I can make bigger loaves. This one was slightly longer than 20" because it was the only one I baked and I put it on the stone diagonally.
 The dough ball usually yields three loaves of this size. But on this go-around, I took the other two portions of dough and made pizza with them. The crust was awesome!   
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| 01-21-2023, 02:40 PM | #87 |
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Baguette with poppy seeds this time around. I kept half the dough to make a pizza based on dogbone idea. And will probably add ground beef as per chassis recipe.
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